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http://www.lifestylefood.com.au/recipes/15628/stoneground-grits-with-gruyere

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Stone-Ground Grits with Gruyere

This recipe is from Season 3 of 5 Ingredient Fix

Ingredients

Method

  • 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.

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Andrew Graham

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

 
 

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