Grits with Smoked Gouda
By Mark Hinds | Updated May 14, 2021 | 0 Comments
These creamy grits were born for good BBQ. The smoked gouda, paprika, and hickory smoked salt give these grits a rich, zesty flavor that compliments BBQ, rather than gets lost in the woods like most grits.
A few dishes we like to serve these grits with our Smoked Turkey and Simple Grilled BBQ Chicken.
Ingredients
- 3 cups water
- 2 cups stock
- 1 cup corn grits
- 1 cup smoked gouda
- 1/3 cup green onions
- 1 tsp hickory smoked salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- A small pinch of baking powder
Instructions
- In a medium pot bring the stock and water to a boil. Add a small pinch of baking powder and the corn meal. Turn the heat down to low and give everything a good stir with a whisk, making sure to break up all the clumps.
- Cover the pot and let everything cook for five minutes. After five minutes give everything a good stir, cover, and let the grits cook on low for twenty minutes.
- While the grits are cooking mix the salt, pepper, and paprika, shred the cheese and dice the tops of the green onion.
- After twenty minutes turn the heat off, mix in the spices and shredded cheese. Cover the grits and let sit for at least ten minutes. The longer you let them sit, the thicker they will get.
- When you are ready to serve, stir in some of the green onion and use the rest as a garnish.
Notes
If you don’t have hickory smoked salt available use regular salt instead. The baking powder helps to keep the cornmeal from sticking together.
Making this RecipeTag us on Instagram at @umami.site and hashtag it #umami_site
Nutrition
Calories: 221kcal | Carbohydrates: 23g | Protein: 11g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 979mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 1.1mg | Calcium: 239mg | Iron: 0.5mg
Mark Hinds
A passionate writer, overly curious cook, and Umami's founder. Mark can often be found cooking for friends.
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