Southerners know what they're doing when it comes to grits. We like to work them into most of our meals, whether we're smothering in cheese and serving up next to eggs for Saturday breakfast or topping them with fresh Gulf shrimp or making them into a quiche for Sunday's family dinner. However – we'd like to bet that you've never, ever had grits as silky as these from our friends at Fort Louise in Nashville, Tennessee. These grits, made with cream and pureed chipotle peppers, are flavorful and – contrary to their name – not gritty at all. The trick? Use cream instead of water. Serve them up with your favorite brunch recipes or let guests pick and choose with a grits bar at your next party; we promise there won't be any complaints.
1 1/2 cups coarse ground yellow grits
1 quart cream
3 tablespoons pureed chipotle peppers
1 cup shredded white Cheddar cheese
How to Make It
Pour 1 quart of cream in a pot and place over low heat.
Let the cream heat to its boiling point and pour in 1 1/2 cups of coarse ground yellow grits.
Stir in 1 cup of shredded white cheddar and 3 tablespoons of pureed chipotle peppers, 3 tablespoons of salt and ½ a tablespoon of black pepper. Stir continuously for 3 minutes then turn cut the heat and set aside.
Garnish grits with desired toppings, like shrimp, sauteed mushrooms, and heirloom tomatoes.