These are not your grandma’s cheesy grits, but they are still a fun weekend treat. I love the savory notes of the garlic and ramps balanced against the creaminess of the grits.
You’ll need:
- 1 cup quick-cooking grits
- salt (to taste, but I would say, at least 1 1/2 tsp)
- 6 oz. white cheddar, grated
- 6 oz light havarti, grated
- 1/4 cup milk
- 4 T greek yogurt
- 3 T unsalted butter
- 2 cloves garlic, mashed
- Freshly ground black pepper, to taste
- 12 oz ramps, trimmed
- 3 T olive oil
- 1 t balsamic vinegar
1. Preheat oven to 325F. Bring 5 cups salted water to a boil in a medium saucepan. Gradually whisk in grits, reduce heat to medium-low, cover, and cook, whisking often, until thickened, about 5-7 minutes. Remove from heat and stir in cheddar, milk, butter, cayenne, garlic paste, and season with salt and pepper. Pour grits into an oven safe dish.
2. Heat olive oil in a grill pan. Grill ramps until leaves are wilted and ramps are tender and slightly charred, about 5 minutes. Season with salt and pepper and a teaspoon of balsamic vinegar.
3. Top grits with ramps and bake for 10-15 minutes to get a little bit of a crunchy crisp on the sides and top.
I love it, these look so cool 😀
Who can resist cheesiness?
Cheers
Choc Chip Uru
I can’t, that’s for sure! 🙂
What a great twist on a Southern staple!
Thanks!
I have never had grits before. Ever. soon i shall have to try them. Why are they called grits, are they gritty?.. c
No, not gritty at all once cooked :)! Apparently, it comes from the Old English for ‘grytt’ ie coarse meal. And, as far as I know, grits here are usually made of coarse corn or hominy.
This looks amazing. I love ramps, though havent been able to find them yet here. And, anything with 2 types of cheeses is right up my alley.
Thank you and welcome – glad you are enjoying the recipes!