Smoked Gouda Grits
Try this classic New Orleans dish jazzed up with Reny Picot Smoked Gouda to celebrate Mardi Gras this year! Contrary to their name, these grits are creamy, rich, luscious, and anything but gritty. Enjoy them for breakfast or top them with Cajun spiced shrimp for an easy weeknight dinner.
2½ cups milk of choice
1 teaspoon salt
1 cup stone ground grits
4 tablespoons unsalted butter, cubed
4 ounces Reny Picot Smoked Gouda, grated
- Bring milk, salt, and 2½ cups water to a boil in a large saucepan over medium-high heat.
- Gradually whisk in grits until smooth. Reduce heat to low, cover, and cook, whisking occasionally, until creamy, about 20–25 minutes.
- Remove from heat and whisk in butter and Reny Picot Smoked Gouda.
- Season with salt and pepper to taste and garnish with chives if desired.