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City Grit Chef Sarah Simmons's Creamy Parmesan Grits

Kate Williams 6 comments

The parmesan sauce on these grits is a revelation. I've always just stirred in grated cheese to hot grits, but making a sauce adds another layer of creaminess to the dish, not to mention helps keep the cheese from breaking. More

City Grit Chef Sarah Simmons's Creamy Parmesan Grits

Serious Eats Kate Williams Post a comment

I grew up with grits. Whether they were instant with extra salt, slow-cooked with chunks of cheddar, or tented with a Kraft Single and a puddle of Tabasco (a la Waffle House), I'd eat them every which way. And I'd still eat them every morning if I didn't have to mail-order a good bag. Even though menus today are replete with Southern-inflected versions of the Bible Belt breakfast staple, it is still surprisingly difficult to find a bag of white ground corn labeled "grits" above the Mason-Dixon line. It's a good thing Sarah Simmons's recipe for Creamy Parmesan Grits from Food and Wine's new book America's Greatest New Cooks still works with "polenta." More

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