Smoked Gouda Grits with Roast Pepper Relish

By: The Local Palate
Smoked Gouda Grits with Roast Pepper Relish

Rashad Jones attributes the idea for these smoky gouda grits to Patrice, his wife; their goal was to “introduce smoke or fire or char to every one of these ingredients,” he says. Although these gouda grits stand alone, they’re truly meant to be paired with their restaurant, Big Lee’s in Ocala, Florida, famous brisket, which can be ordered and shipped anywhere in the United States.

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Serves 2

    For the smoked gouda grits:
  • 1 cup milk
  • 1⁄2 cup stone-ground yellow grits
  • 2 tablespoons unsalted butter
  • 1⁄2 teaspoon smoked sea salt
  • 1 cup cubed smoked gouda
  • 1⁄2 pound chopped brisket
  • Salt
  • Black pepper
  • For the relish:
  • 3 medium garlic cloves
  • 2 Fresno chilis
  • 2 jalapeños
  • 1 small yellow onion
  • 1 teaspoon extra-virgin olive oil
  • Special equipment:
  • Grilling tongs, smoker (optional)
  1.  Make the grits: In a medium sauce-pan, whisk together milk, grits, butter, salt, and 1 1⁄2 cups water. Bring to a very low simmer over medium-low heat. Cook until grits are thickened, about 30 minutes, whisking occasionally to prevent grits from sticking to pot.
  2. Remove grits from heat and fold in gouda until softened and slightly melted. (Pro tip: Don’t overwork the cheese, which will prevent it from fully dissolving.)
  3. Make the relish: Preheat smoker or oven to 425 degrees. To a medium bowl, add all ingredients and toss to coat. Wrap garlic cloves tightly in aluminum foil; wrap peppers and onion in a separate piece of foil. Place foil packets on smoker or in oven. Smoke or roast until softened, about 10 minutes. Transfer to a cutting board and carefully remove all ingredients, keeping in mind that foil will be hot.
  4. Using grilling tongs, carefully roast garlic over fire on smoker, grill, or well-ventilated gas stove burner until a good char develops. Repeat with peppers and onion. (You can also blister all ingredients in a hot cast-iron pan on the stove.) Let rest for 5 minutes.
  5. Roughly chop vegetables and mix in a bowl. Top grits with chopped brisket and scatter with relish.
  • Recipe By
    Rashad Jones of Big Lee’s BBQ in Ocala, Florida

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