|Shrimp and grits and salad|
|Look how thick and cheesy these grits are!|
Bon Appetit Magazine, Sept 2016, p. 144
The recipe is from Buxton Hall Barbecue, one of Bon Appetit's 10 Best New Restaurants of 2016.
This recipe should be called Cheese with Grits. These are the richest, cheesiest grits we've made. . . and we WILL make these again! It's perfect with shrimp and a simple side salad. Note: This dish is not for those on a diet. As blog contributor (or non-contributor now) the grandcruman said to me, "They're over the top!"
Ingredients: coarse-grind grits, butter, heavy cream, mozzarella, Gruyere, extra-sharp cheddar, Kosher salt