Photo by Angela Murray Morris Photography
Smoked Gouda and Bacon Grits
2½ cups stone ground grits
2 quarts chicken stock
½ cup butter
1 cup heavy cream
1½ cups smoked Gouda, shredded
½ cup Applewood smoked bacon, cooked and diced
- In a heavy bottomed pot, bring the chicken stock and butter to a boil, then add the grits and stir.
- Reduce the heat to medium and cook while stirring for about 45 minutes.
- Next, stir in the cream slowly, then add the smoked Gouda until melted.
- Lastly, add the cooked bacon and incorporate all ingredients well. Serve immediately.
Date Published: 01.29.14
from Executive Chef Derek Dollar, Milton’s Cuisine & Cocktails, Milton, GA