Swine & Sea — Mascarpone cheese grits — French Creole Recipe

Mascarpone cheese grits

If you talk to anyone from the south, they will tell you that the first thing they learned to cook was grits. Grits were a staple in my house growing up. Though growing up in the north most people had never heard of grits. Which always confused me that people didn't know of this amazing base for so many dishes. Italians call if polenta, southerners call it grits. For the longest time I added cheddar or some type of stringy cheese to my grits but later found out that Mascarpone cheese is where it's at. It gives you that delicious cheesy taste without the hassle of the long stringy cheese pull from the bowl.

Recipe

  • 1 tsp.

    Kosher salt

  • 1 cup

    stone ground grits

  • 2 Tbsp.

    unsalted butter

  • ¾ cup

    mascarpone cheese
    Step 1

  • In a saucepan, bring 4 cups of water and the salt to boil, over medium-high heat.

    • Step 2

  • Slowly whisk in the grits, stirring constantly.

    • Step 3

  • Reduce the heat to low and allow the grits to simmer. Stir occasionally to prevent the grits from sticking.

    • Step 4

  • Simmer for 20 minutes.

    • Step 5

  • Stir in the unsalted butter and Mascarpone cheese. Remove from the heat and stir until the butter and Mascarpone cheese have been become incorporated.

    • Step 6

  • Season with salt and white pepper.

    • Step 7

  • Cover with plastic wrap, until needed, to help a skin forming on the top of your grits.