Ultimate Cheese Grits!

Made these last night to go with my speck catch. Cheese grits are a southern staple with a seafood fish fry, or any fish fry for that matter. This will serve about 3 to 4 folks at a meal.

1 cp. Quaker Old Fashioned Grits
1 10.5 can Campbells Cream of Chicken Soup
32 oz. carton Chicken Stock
10 slices or 7 oz. Gouda cheese
4 slices or 2.5 oz. Smoked Provolone cheese
3 TBS. finely minced fresh sweet red pepper (can use jalapenos instead if you like a spicy kick)
2 TBS. finely minced fresh garlic
1 pat of real butter sliced about 3/8" thick

In a medium sauce pan add butter, garlic and peppers and sauté until slightly browned. Add chicken stock and cream of chicken soup, mix well and bring to a boil. Add grits and reduce heat to low, allow to simmer stirring regularly until grits are tender or to your satisfaction, usually 15 to 20 minutes. Lastly, add cheese and stir until well blended and creamy. I don't add any salt or other seasoning to this recipe, but your taste buds may tell you differently. Hope you enjoy.

Yummy!

Sounds awesome

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Originally Posted by CAPT_OFFSHORE

Made these last night to go with my speck catch. Cheese grits are a southern staple with a seafood fish fry, or any fish fry for that matter. This will serve about 3 to 4 folks at a meal.

1 cp. Quaker Old Fashioned Grits
1 10.5 can Campbells Cream of Chicken Soup
32 oz. carton Chicken Stock
10 slices or 7 oz. Gouda cheese
4 slices or 2.5 oz. Smoked Provolone cheese
3 TBS. finely minced fresh sweet red pepper (can use jalapenos instead if you like a spicy kick)
2 TBS. finely minced fresh garlic
1 pat of real butter sliced about 3/8" thick

In a medium sauce pan add butter, garlic and peppers and sauté until slightly browned. Add chicken stock and cream of chicken soup, mix well and bring to a boil. Add grits and reduce heat to low, allow to simmer stirring regularly until grits are tender or to your satisfaction, usually 15 to 20 minutes. Lastly, add cheese and stir until well blended and creamy. I don't add any salt or other seasoning to this recipe, but your taste buds may tell you differently. Hope you enjoy.

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I love grits, but down here in New Orleans dishes like shrimp and grits are not even on the radar.

About time for some more shrimp and grits

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Originally Posted by Techno2000

I love grits, but down here in New Orleans dishes like shrimp and grits are not even on the radar.

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WHAT!?!?!? I could be wrong, (a lot of the time I am) but shrimp-n-grits is a Louisiana "thang"!!! I feel for ya, Brother! In your neck of the bayou, you should be eat'n like a King!!!

Your recipe sounds very good, thanks for posting. Are you eating the grits on the side or blackening your fish and serving on top?

That sounds delicious. Have to go with jalapenos for me.

I was thinking a spoon or two full of hot Rotell mixed in per bowl.

Quote:

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Originally Posted by CAPT_OFFSHORE

WHAT!?!?!? I could be wrong, (a lot of the time I am) but shrimp-n-grits is a Louisiana "thang"!!! I feel for ya, Brother! In your neck of the bayou, you should be eat'n like a King!!!

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Yes, you can find it, but they're so many other seafood dishes that dominate around here. I just started hearing about shrimp and grits a few years ago.

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Originally Posted by rojoguio

Your recipe sounds very good, thanks for posting. Are you eating the grits on the side or blackening your fish and serving on top?

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I have made it in the fashion you describe with a blacken fish fillet, and as a side dish, I even have mixed a heavy dose of lump crab and hogfish then pan seared it to make like a seafood pancake thingy.

Now that seared patty sounds good also