I’ve tried many grits recipes and experimanted forever. I finally came up with a recipe we think is as good as restarant quality grits, though the Riverhouse in Louisville may have a solid rival.
These grits are simply frickin delicious and even better with brown butter shrimp on top.
Grit Ingredients
1 Cup Stone Ground Grits
2 1/2 Cups Low Sodium Chicken Broth
1 1/2 Cups Heavy Cream
5 Tablespoons of Butter
2 Eggs Beaten with Another 1/4 of Cream
1/4 Cup Cream
1 1/2 Teaspoons of Salt
1/4 Teaspoon Black Pepper
1 Garlic Clove Minced
2 Eggs Plus 1/4 Cream
10 Ounces of Shredded Sharp Cheddar Cheese
2 Teaspoons Cochujang Sauce
Parmesan cheese, grated to sprinkle on top
1 Green Onion for Garnish
Shrimp Ingredients
1 Pound Peeled and Deveined shrimp
4 Tablespoon Butter
1/4 Cup White Wine
2 Cloves of Garlic
1/4 Teaspoon Salt
1 Teaspoon Lemon Juice
1/2 Teaspoon Dried Basil
Directions
1. Prepare grits according to package directions using chicken broth, cream, salt and pepper. Once grits are done add butter and stir until melted.
2. Stir in garlic, cheese and hot sauce until the cheese is melted.
3. Gently whisk eggs with 1/4 cup of cream. Fold into slightly cooled grits.
4. Pour in a baking dish and bake at 350° for 50 minutes.
5. Separately, slightly brown butter in a skillet.
6. Add shrimp plus all other ingredients.
7. Cook shrimp until just done and pour them on top of the grits.