Description
A copycat version of classic Southern smoked Gouda grits with a vibrant red pepper swirl, this recipe transforms stone-ground grits into a hearty and satisfying meal, perfect for brunch.
Ingredients
- 1 cup (180 g) stone-ground grits
- 2 3/4 cups (700 ml) vegetable stock
- 1 cup (240 ml) full-fat milk
- 4 tablespoons (55 g) unsalted butter
- 4 ounces (110 g) cream cheese, softened
- 1 cup (120 g) sharp cheddar cheese, shredded
- 1 cup (120 g) smoked Gouda cheese, shredded
- 10–12 ounces (300 g) roasted red bell peppers, drained
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 teaspoon (5 g) smoked paprika, plus extra for garnish
- 1 teaspoon (5 g) fine sea salt, plus more to taste
- 1/2 teaspoon (2 g) freshly ground black pepper, plus more to taste
- 2 tablespoons (15 g) fresh chives, finely chopped, for garnish
Instructions
- Prepare the Red Pepper Puree: Combine drained roasted red peppers, minced garlic, and olive oil in a blender. Process until completely smooth; season with salt and pepper and set aside.
- Cook the Grits Base: Bring vegetable stock and milk to a simmer in a saucepan over medium-high heat. Slowly whisk in stone-ground grits to prevent lumps. Reduce heat to low, cover, and cook for 20-25 minutes, stirring every 5 minutes until thick.
- Finish with Cheeses: Remove the saucepan from heat. Stir in the softened cream cheese, butter, shredded sharp cheddar, and shredded smoked Gouda until all cheeses are melted and fully incorporated. Season with salt and pepper to taste.
- Swirl and Serve: Ladle the hot grits into bowls. Add small dollops of the red pepper puree and gently swirl it in with a spoon. Garnish immediately with fresh chives and a dusting of smoked paprika.
Notes
To achieve a truly creamy texture, use stone-ground grits rather than instant varieties, as they develop more flavor during the longer cooking process. If the grits become too thick while cooking or after adding the cheese, add a splash of warm milk or stock to adjust the consistency. Ensure cream cheese is at room temperature for smooth incorporation without lumps.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 700 calories
- Sugar: 6 g
- Sodium: 1100 mg
- Fat: 50 g
- Saturated Fat: 27 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 100 mg