White Grits with Old Rotterdam Gouda Cheese,
By Beverly Hicks Burch
I am a GRITS (Girls Raised In The South), but I have to admit I’m not your typical Southern grit eater. With that said, it is confession time. Yesterday I indulged in cheese grits for the very first time in all of my years on planet Earth.
They were not what I thought they would be…
Of course these were no ordinary grits. They were made with my Tall & Handsome’s own hands with a special recipe. The other day we were out at a doctor’s appointment or some such outing and while on that side of town dropped into Whole Foods. And, as chance would have it a young man was serving up samples of White Cheese Grits with Old Rotterdam Gouda. The sample was creamy white grits with chunks of chewy, yummy cheese. It was OMGosh good!
Old Rotterdam Gouda is an aged Gouda. It’s a little harder and has a more robust flavor. As a matter of fact there is another similar variety called Robusto. The two cheeses are fantastic with fruit, crackers, etc. and I’m sure you wine lovers out there would find the perfect wine to go along. Of course, for the recipe we used many of the ingredients from Whole Foods, but I’ve adapted it just a tad for you in case there isn’t a Whole Foods close by where you live and we also adapted it a tad to lower the sodium and take out some of the fat. End result was still heavenly and creamy delicious.
White Grits with Old Rotterdam Gouda Cheese
(Adapted from a Whole Foods recipe)
1 cup white grits
2 cups low sodium chicken broth
1 ¾ cups 1% milk
¼ cup half and half
12 ounces Old Rotterdam Gouda Cheese (we found ours at Whole Foods), cut into ¼ inch cubes
4 tablespoons butter
Kosher salt and pepper to taste
1. Bring milk and chicken broth to a boil.
2. While whisking, slowly pour in grits.
3. Reduce the heat and cook grits. Stir frequently to prevent sticking and burning. Cook for 30 – 40 minutes. Grits should be tender.
3. Whisk in butter and half of the cheese. Season with kosher salt and pepper.
4. Pour into a buttered baking dish and top the grits with the remaining cheese.
5. Bake at 375° for 20 – 30 minutes until grits are bubbly and browned.
© 2011 Beverly Hicks Burch All Rights Reserved.