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  • Writer's pictureTommy Centola

White Cheddar Corn Grits

This week, you will have to make today's recipe to use for Thursday's. It's another version of Shrimp and Grits. Here are the grits.

4 cups chicken stock

3 tablespoons butter

1 teaspoon kosher salt

1 cup stone-grund yellow corn grits

1 1/2 cups shredded extra-sharp white Cheddar cheese

1/4 cup mascarpone cheese

2 tablespoons heavy whipping cream

In a medium saucepan, bring stock, butter, and salt to a boil over medium-high heat. Gradually whisk in grits; reduce heat ti medium-low. Cover and cook, whisking occasionally, until grits are thickened, about 20 minutes.

Remove from heat; gradually whisk in Cheddar, mascarpone, and cream. Serve immediately. (Whisk in an additional 2 to 4 tablespoons warm cream if grits become too thick).


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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