Smoked Gouda Cheese Grits
Smoked gouda grits are a favorite of both friends and family. These were made by special request from our host as my contribution to our gathering. We prepared bell peppers and onions, creamed spinach, grilled chicken and pork on site. Everything was prepared over an open wood fire and the warm spring weather was especially fun for outdoor cooking.
Grits Make the Difference
Fresh, coarsely ground grits make a world of difference and that’s easier said than done unless you live near a grist mill. I order on-line from Weisenberger Mill, located on Elkhorn Creek in Scott County, Kentucky. Six generations of Weisenbergers have owned and operated it since their patriarch emigrated from Germany in 1865. You can really taste the love in their grits.
Ingredients
- 1 cup white grits
- 1/2 stick of butter
- 4 cups whole milk
- 1 pinch cayenne pepper
- 1 garlic clove – minced
- Adobo sauce – to taste
- 12 oz smoked gouda cheese
- 1 minced chipotle pepper
- Heavy cream or milk as needed to final consistency
Instructions
- Heat milk to a simmer in a heavy pot
- Melt the butter in a small sauce pan and add cayenne pepper and minced garlic until fragrant
- When milk is simmering add the butter mix
- Bring to a slow boil while stirring
- Add grits and turn heat down to medium low. Cook until soft while stirring to avoid burning about 15-20 minutes. Taste to make sure they are done
- Add cheese then a pepper and some adobo sauce to taste, stir constantly until cheese is melted
- Adjust with more chopped pepper and/or sauce until you get the level of heat you want and the color you want
- Achieve desired thickness with more cream or milk while stirring constantly