HOW TO MAKE GRITS | A TUTORIAL W/ CHRIS BASSETT FROM HOUSEWIVES OF POTOMAC

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese offers a healthier option with fewer calories, while processed cheese can be more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice, while margarine can be a more economical substitute.

Introduce the recipe and explain what grits are.

Mention that grits are made from ground corn and are more coarse than polenta.

State that the ingredients for grits include quick grits, salt, pepper, butter, seafood stock, cream, and smoked gouda.

Explain that sugar should not be added to grits, as they should be savory.

In a saucepan over high heat, add 2 1/2 cups of seafood stock and bring it to a boil.

Once boiling, add in the grits and whisk to combine.

Reduce the heat to medium-low and whisk the grits every minute for consistency.

After about 5-6 minutes of cooking, check the consistency and whisk again.

At the 7-minute mark, check the grits and note they should be thick and creamy, with a little graininess remaining.

Add in 1/4 stick of butter, 1/4 cup of heavy cream, and 1/2 cup of smoked gouda cheese, whisking to combine.

Season with salt and pepper to taste, adjusting as necessary for consistency.

Plate the grits, ensuring they settle nicely in the bowl without being too thick.

Finish with a pat of butter, some chives for color, and a sprinkle of fresh cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens