Main content

Stone-Ground Grits with Gruyere

This recipe is from Season 3 of 5 Ingredient Fix



  • 1.

    Put the grits in a large bowl, fill with water and stir. Let the grits stand for about 5 minutes for the bran to rise to the surface; pour off the bran and excess water and set aside.

  • 2.

    Bring the stock and half-and-half to a boil, over high heat, in a medium heavy-bottomed pan and slowly whisk in the grits. Reduce the heat to medium-low and cook, stirring often, until thick and creamy, about 45 minutes. If the grits get too thick, stir in additional hot stock or water to loosen and thin.

  • 3.

    Add the Gruyere and the bacon drippings, if using, and stir until the cheese melts. Season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Stone-Ground Grits with Gruyere.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine