Savory or sweet is a long time debate on grits. Chef MiMi J is so passionate about grits being savory that she’s taken the battle to social media with her “ #sugardontgoongrits” campaign.
Making the perfectly creamy grits is simple. The key ingredient is going to be patients. Similar to risotto, whisking or stirring is key. Quick grits or the old fashion grits are both going to need a little extra time to come together.
SERVES 2 TO 4 total time: 35 MINUTES
INGREDIENTS:
Grits
4 cups low-sodium stock (chicken or vegetable)
1 cup quick-cooking grits
1/2 cup of heavy cream (sub extra creamy oatmilk)
8 ounces smoked Gouda (sub daiya chives and onions cream cheese)
2 tablespoons unsalted butter (sub vegan butter)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon white pepper pepper
2 tablespoons freshly cut green onions
DIRECTIONS:
Bring the stock to a boil in a medium saucepan and add onion powder and garlic powder. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about a minute or two. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes. Stir in the butter, cheese, heavy cream, salt and pepper. Taste and season more if desired – this will depend on the salt in your stock.
