Best Stone Ground Grits With Gruyere Recipes

Creamy Stone-Ground Grits image

Provided by Martha Stewart

Time 50m

Yield Serves 8 to 10

Number Of Ingredients 5

5 cups low-sodium chicken broth
Kosher salt
2 1/2 cups stone-ground grits
6 tablespoons unsalted butter
6 ounces cheddar, grated (2 cups)

Steps:

In a large saucepan, bring broth, 5 cups water, and 2 teaspoons salt to a boil. Slowly add grits, whisking constantly. Return to a boil, then cover, reduce heat to low, and simmer, whisking occasionally, until thick and creamy, 40 to 50 minutes. Remove from heat. Whisk in butter and cheese until smooth.

Creamy Stone Ground Grits image

Provided by Emeril Lagasse

Categories dessert

Yield 8 servings

Number Of Ingredients 7

6 cups water
6 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups stone ground white grits
1 pound grated white cheddar cheese

Steps:

In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F., for 15 minutes.

Creamy Stone-Ground Grits image

Provided by Scott Peacock

Yield Makes 8 servings

Number Of Ingredients 6

4 cups water
4 cups whole milk
2 cups white stone-ground grits
1/2 cup heavy cream
1/2 stick unsalted butter (optional), cut into pieces
2 teaspoons kosher salt

Steps:

Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1 1/4hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water (about 1/2 cup).
Stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.