Gruyere Grits Recipes

GRUYERE GRITS

Steps:

• Bring water and salt to boil in a medium saucepan over high heat; slowly whisk in grits.
• Reduce heat to low and cook 5 minutes, stirring occasionally.
• Remove from heat, add cheeses and butter and stir until blended.
• Cool 30 minutes.
• Preheat oven to 350 degrees.
• Generously grease a 1-quart baking dish.
• Beat eggs, mustard,garlic and red pepper in large bowl to blend; stir in cooled grits until smooth.
• Taste and season with white pepper if desired.
• Transfer grits to prepared pan,place in a large pan and add enough hot water to come halfway up side of baking dish.
• Cover with foil and bake for 45 minutes.
• Remove foil and continue baking until center is slightly soft to the touch, about 15 to 20 minutes.

STONE-GROUND GRITS WITH GRUYERE

Steps:

• Put the grits in a large bowl, fill with water and stir. Let the grits stand for about 5 minutes for the bran to rise to the surface; pour off the bran and excess water and set aside.
• Bring the stock and half-and-half to a boil, over high heat, in a medium heavy-bottomed pan and slowly whisk in the grits. Reduce the heat to medium-low and cook, stirring often, until thick and creamy, about 45 minutes. If the grits get too thick, stir in additional hot stock or water to loosen and thin.
• Add the Gruyere and the bacon drippings, if using, and stir until the cheese melts. Season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

GRUYERE GRITS

Steps:

• Cook grits according to package directions.
• Add butter, cheese, and paprika; stir until butter and cheese are melted.
• Let cool (1 hour).
• Combine eggs (beaten) and milk, both at room temperature.
• Blend into grits.
• Pour mixture into a buttered 1-1/2 quart baking dish.
• Sprinkle with Parmesan cheese and paprika; dot with a little more butter.
• Bake uncovered for 1 hour.