Creamy Blue Cheese Grits
This luxurious spin on a homey side dish, from Ina Garten's new cookbook, , is sure to become a standby. "Grits, or hominy grits, are made from dried corn from which the hull and germ have been removed," says Garten. "The box may say the grits cook in five minutes, but for this recipe I…
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 2 cups half-and-half
- 1 tsp freshly ground black pepper
- 3 tbsp unsalted butter
- 4 tsp kosher salt divided
- 1 cups quick-cooking (5-minute) grits (such as quaker)
- 3 oz roquefort crumbled
- Carbohydrate 24.7952569181923 g
- Cholesterol 236.948952238283 mg
- Fat 75.0500336604809 g
- Fiber 0.09275 g
- Protein 19.8660519853326 g
- Saturated Fat 46.7998823515446 g
- Serving Size 1 1 Serve (588g)
- Sodium 1295.03616996854 mg
- Sugar 24.7025069181923 g
- Trans Fat 3.9821344781719 g
- Calories 838 calories
Bring 6 cups water to a full rolling boil in a heavy 4-quart saucepan. Add 1 Tbsp salt; slowly add grits, pouring them into pan in a thin, steady stream while whisking constantly. Reduce heat to low; simmer, stirring occasionally, 5-7 minutes, until grits have thickened. Stir in half-and-half and butter (it will seem very thin but grits will thicken again as they cook). Bring to a boil over medium heat. Reduce heat, cover and simmer 45 minutes or until smooth and creamy, stirring occasionally. Remove from heat. Stir in Roquefort, 1 tsp salt and 1 tsp pepper. Serve hot.
