Stone-Ground Grits with Gruyere

1. 1

   Put the grits in a large bowl, fill with water and stir.

2. 2

   Let the grits stand for about 5 minutes for the bran to rise to the surface; pour off the bran and excess water and set aside.

3. 3

   Bring the stock and half-and-half to a boil, over high heat, in a medium heavy-bottomed pan and slowly whisk in the grits.

4. 4

   Reduce the heat to medium-low and cook, stirring often, until thick and creamy, about 45 minutes.

5. 5

   If the grits get too thick, stir in additional hot stock or water to loosen and thin.

6. 6

   Add the Gruyere and the bacon drippings, if using, and stir until the cheese melts.

7. 7

   Season with salt and pepper, to taste.

8. 8

   Transfer to a serving bowl and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.