Gruyère Grits

Name: Gruyère Grits
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 1 teaspoons black pepper; 59 milliliters butter; 227 grams cups shredded Gruyère cheese; 2 liters milk; 2 teaspoons salt; 473 milliliters uncooked stone-ground white or yellow grits

The recipe Gruyère Grits could satisfy your Southern craving in approximately 45 minutes. One serving contains 287 calories, 15g of protein, and 20g of fat. This recipe serves 10. This recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a morn meal. Head to the store and pick up pepper, salt, gruyère cheese, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet.

Instructions

Combine milk and salt in a large, heavy saucepan; cook over medium-high heat just until mixture starts to boil. (Be careful not to let milk boil out of the pan as it comes to a boil it can do so quickly.) Gradually whisk in grits. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.

Ingredients you will need

Grits

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Frying Pan

Remove from heat, and add cheese, butter, and pepper, stirring until cheese melts; cover and keep warm.

Ingredients you will need

Butter

Cheese

Pepper

Equipment

Sauce Pan

Whisk

Frying Pan

Ingredients

Servings:

1teaspoons

black pepper 59milliliters

butter 227grams

cups shredded Gruyère cheese 2liters

milk 2teaspoons

salt 473milliliters

uncooked stone-ground white or yellow grits

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Bully Hill Vineyards Dry Riesling. It has 5 out of 5 stars and a bottle costs about 14 dollars.