Grits Gruyere

  • Yield: 8 to 10 servings


4cups milk
1/2cup (1 stick) butter
1/2teaspoon salt
1cup quick-cooking grits
6ounces shredded Gruyere cheese
Tabasco sauce or cayenne pepper to taste
1/2cup grated Parmesan cheese


  1. Bring the milk, butter and saltt almost to a boil in a heavy saucepan and stir in the grits.  Cook until thickended, stirring constantly.  Remove from the heat and stir in the Gruyere cheese and Tabasco sauce; beat with a mixer for creamier grits.  Spoon into a buttered 2-quart baking dish and sprinkle with the Parmesan cheese.  Bake at 350F for 15 to 30 minutes or until set.  Broil for 5 minutes to brown the top.

Recipe reprinted with permission from the Junior League of Louisville’s Splendor in the Bluegrass (Junior League of Louisville, KY 2000). 

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