Stone-Ground Grits with Gruyere

Total Time:
55 min
Prep:
5 min
Inactive:
5 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup stone-ground white corn grits
  • 2 cups chicken stock, plus more if necessary
  • 2 cups half-and-half
  • 1 cup grated Gruyere
  • 1 to 2 tablespoons bacon drippings, optional
  • Kosher salt and freshly cracked black pepper
Directions
Watch how to make this recipe.
  • 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.


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