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    Smoked Gouda Grits with Redeye Gravy

    Source of Recipe

    From "Southern Grit" by Kelsey Barnard Clark

    Recipe Introduction

    "Grits are my ramen and my mac and cheese. I grew up eating them with fried eggs every single morning, and now, if I am not feeling so hot or need some extra comfort, they are my go-to. I speak with conviction when saying that you can put just about anything in a bowl with grits and total satisfaction will result. This combination, however, might be my absolute favorite. I was testing gravy recipes for the brunch menu at KBC. As I often do when I recipe test, I was only tasting components and hadn't actually eaten anything of substance. A few hours in, I was starving and looking for a quick fix. I scooped a heaping mound of our smoked Gouda grits into a bowl and poured the nearest thing over it, which happened to be redeye gravy. I was immediately satiated by the flavorful combination and left in a buttery euphoria. It's my best accidental recipe to date."

    List of Ingredients

    For the Smoked Gouda Grits:
    ◦ 3 cups whole milk
    ◦ 5 tablespoons unsalted butter
    ◦ Salt
    ◦ 1 cup stone-ground yellow grits
    ◦ 1 cups grated smoked Gouda
    ◦ 2 tablespoons cream

    For the Redeye Gravy:
    ◦ 5 tablespoons unsalted butter
    ◦ cup all-purpose flour
    ◦ 4 cups beef broth
    ◦ cup freshly brewed coffee, hot
    ◦ 1 teaspoon soy sauce
    ◦ 1 teaspoon black pepper


    To make the grits:
    In a medium saucepan over medium heat, bring the milk to a simmer with 4 tablespoons of the butter, then add a dash of salt. Slowly whisk in the grits. Lower the heat to low and cook, whisking frequently, for 20 minutes, or until the grits are tender and creamy. Remove from the heat, whisk in the remaining 1 tablespoon of butter, the Gouda, and cream, and season with salt. Serve immediately or cover with foil and place in the oven at 300 F until ready to serve.

    To make the gravy:
    In a medium saucepan over medium heat, melt 4 tablespoons of the butter, then whisk in the flour to form a blonde roux. Pour in the broth and coffee and bring to a boil, whisking constantly. Lower the heat to low and simmer for 15 to 20 minutes, or until the sauce has a gravy consistency. Remove from the heat and whisk in the remaining butter, the soy sauce, and black pepper.

    Serve immediately over hot grits.

    Makes 4 to 6 servings




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