Preparation. For the smoked Gouda grits: 1. In a medium saucepan, bring the chicken broth and butter to a boil over medium-high heat. 2. Add the grits in a steady stream and whisk quickly.

Add corn grits, heavy cream, butter, and "The Rocks" seasoning. Reduce heat to medium-low and cook for 30 minutes, stirring occasionally. Stir in shredded Gouda cheese and remove from heat.

Serve the Southern brunch staple with shrimp, beef, scallops, gravy, and more. Grits are a quintessential Southern dish. Native Americans introduced the cracked corn porridge to colonists in ...

Shrimp and Cheese Grits Recipe. Grits. 3/4 cup grits (rustic or coarse) ¼ cup butter. 1 ¼ cups chicken stock. 1 ¼ cups seafood stock. ½ cup heavy cream. ¾ cup shredded parmesan cheese.

Add buttermilk, eggs, fresh corn, garlic, corn grits, and 2 c fortified chicken stock. Mix and heat to boil, reduce to simmer. Add cheese, mix until smooth, salt and pepper to taste.

Once your grits are nearly done, stir in heavy cream, freshly shredded cheddar cheese, a bit of salt (if needed), and black ...

Check out this week’s Sunday Brunch to join Chef Trillis Rollins from Peaches on 47th street to make a southern-inspired delicacy, shrimp and cheese grits. Although this dish is perfect for a… ...

Marina Grill in downtown Wilmington uses a base of gouda-enhanced stone ground grits for the sautéed shrimp, mushroom, tomato, pork belly and tasso cream sauce.

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Marina Grill in downtown Wilmington uses a base of gouda-enhanced stone ground grits for the sautéed shrimp, mushroom, tomato, pork belly and tasso cream sauce.