Bring Milk, Salt, and White Pepper to a simmer in a heavy-bottomed saucepan.
Slowly whisk in Grits to avoid clumping.
Reduce heat to low, cover, and simmer for 30-35 minutes, stirring frequently to prevent sticking.
While Grits simmer, prepare Brown Butter: Melt Butter in a separate saucepan over medium heat. Continue cooking, swirling pan occasionally, until butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat immediately.
Stir in Smoked Gouda and Parmesan Cheese until melted and smooth.
Stir in Brown Butter and Nutmeg until well combined.
Serve immediately.
Ingredients
6
1 cup240 mLStone-Ground Yellow Hominy Grits
4 cups960 mLWhole Milk
1 tsp5 mLSalt
1/4 tsp1.25 mLWhite Pepper
6 tbsp90 mLUnsalted Butter
1 cup240 mLSmoked Gouda Cheese-shredded
1/2 cup120 mLParmesan Cheese-grated
1/4 tsp1.25 mLNutmeg-freshly grated
Equipment
Heavy-bottomed saucepan
Whisk
Small saucepan
Instructions
Bring Milk, Salt, and White Pepper to a simmer in a heavy-bottomed saucepan.
Slowly whisk in Grits to avoid clumping.
Reduce heat to low, cover, and simmer for 30-35 minutes, stirring frequently to prevent sticking.
While Grits simmer, prepare Brown Butter: Melt Butter in a separate saucepan over medium heat. Continue cooking, swirling pan occasionally, until butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat immediately.
Stir in Smoked Gouda and Parmesan Cheese until melted and smooth.
Stir in Brown Butter and Nutmeg until well combined.
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