DoBBieQ Pepper Jack Grits

You can order any meat from the Smoking Section (or smoked veggies), served over these luscious grits with house-made gravy. Daniel uses Adluh grits, from the Allen Bros. Milling Company in Columbia.
August 28, 2015

Ingredients

  • 1 ½ cups stone-ground yellow grits
  • 3 cups whole milk
  • 3 cups water
  • ⅓ cup unsalted butter
  • 1 ½ cups pepper jack cheese, shredded
  • ½ cup heavy cream
  • 2 ½ tablespoons kosher salt
  • ½ tablespoon pepper

Instructions

In a large pot, bring milk and water to simmer over high heat. Whisk in grits, returning liquid to a low boil and whisking constantly. Turn heat down to medium-low, and simmer until tender, about 1-1 ½ hours, whisking often.

Stir in butter, cheese and cream, season to taste, and serve hot.

Ingredients

  • 1 ½ cups stone-ground yellow grits
  • 3 cups whole milk
  • 3 cups water
  • ⅓ cup unsalted butter
  • 1 ½ cups pepper jack cheese, shredded
  • ½ cup heavy cream
  • 2 ½ tablespoons kosher salt
  • ½ tablespoon pepper
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