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This recipe is from Season 3 of 5 Ingredient Fix


  • 1 cup stone-ground white corn grits

  • 2 cups chicken stock, plus more if necessary

  • 2 cups half-and-half

  • 1 cup grated Gruyere

  • 1 to 2 tablespoons bacon drippings, optional

  • Kosher salt and freshly cracked black pepper


  • 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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