Parmesan Grits

Serve Edouardo Jordan's Parmesan Grits with JuneBaby Fried Catfish and Grits.

Parmesan Grits
Photo: Jennifer Causey; Prop Styling: Lindsey Lower; Food Styling: Chelsea Zimmer


  • 3 1/2 tablespoons unsalted butter

  • 1 tablespoon finely chopped shallot

  • 3/4 cup uncooked coarse-ground grits

  • 3 cups water

  • 1/2 ounce Parmesan cheese, grated (about 1/3 cup)

  • 1/3 cup heavy cream

  • 1/2 teaspoon plus 1/8 tsp. kosher salt


  1. Melt butter, cubed, in a saucepan over medium-high until just browned, 2 to 3 minutes. Reduce heat to medium. Add finely chopped shallot; cook, stirring constantly, until butter is golden brown, about 1 minute. Whisk in uncooked coarse-ground grits; cook, stirring constantly, until butter is absorbed, about 1 minute. Whisk in water, and bring to a boil over medium-high, stirring often. Reduce heat to low; simmer, stirring often, until thickened, about 45 minutes. Remove from heat; stir in Parmesan cheese, grated, heavy cream, and kosher salt.

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