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Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Bruleed Cheese Grits
Getting reviews...
- Level: Easy
- Total: 2 hr 25 min
- Prep: 20 min
- Cook: 2 hr 5 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 317
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 67 mg
- Sodium
- 283 mg
- Level: Easy
- Total: 2 hr 25 min
- Prep: 20 min
- Cook: 2 hr 5 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 317
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 67 mg
- Sodium
- 283 mg
Ingredients
Directions
- Put the grits in a large heatproof bowl and cover with water by 3 inches. Stir, then carefully pour off the water. Stir in 4 cups fresh water and cover the bowl tightly with aluminum foil.
- Fill a large wide pot halfway with water and bring to a boil. Set the bowl on top of the pot (do not let the bowl touch the water) and reduce the heat to medium; cook the grits, undisturbed, 1 hour. Uncover, add a heaping teaspoon of salt and stir until smooth. Re-cover and continue cooking, adjusting the heat as needed to keep the water at a simmer, until the grits are tender and creamy, about 1 more hour; stir until smooth. Keep warm until ready to serve.
- Just before serving, preheat the broiler. Combine the cheddar, gruyere and gouda in a bowl; add all but 1 cup of the cheese mixture to the grits along with the butter and stir until melted. Transfer to a 2-quart flameproof baking dish and sprinkle with the reserved cheese. Broil until the cheese is golden and bubbly, 5 to 8 minutes. Let rest 5 minutes before serving.
