We're making grits...“good” grits. Stone ground white grits to be exact. To these grits we shall add our accoutrements; Smoked Chili Bitters and Cheddar.
The specs are listed below but, you really have to feel your grits. Taste as you go adjusting the levels of water, cream, salt and butter.
Smokey Cheddar Grits:
- 3 Cups Water [Add more when needed]
- 1/2 Cup Cream [Add more when needed]
- 1 Cup Grits
- 1/2 Cup Sharp Cheddar Cheese [Shredded, add more to liking]
- 1 Teaspoon Kosher Salt [Add more to taste]
- 25 Dashes Hella Bitters Smoked Chili Bitters [Yes…25 Dashes]
Yields ~4 servings
Whisk the grits into salted boiling water and immediately reduce heat to simmer. Once the grits start to thicken, whisk in cream, cheese, butter and bitters. Cook for 20-30 minutes on medium low heat, stirring, adding water and cream as needed until grits are tender. You want your grits to be smooth and creamy. Not stuck in your pot like cement.
For our Shrimp, we’re bringing back the BBQ rub from our Smoked Chili Wings. This rub will be equally as good on a nice piece of salmon, charred to perfection atop the cheddar grits. Thank me later.
And, for the final touch, take your favorite BBQ sauce (something spicy and sweet) about 1/4 Cup and add ~8 dashes of the smoked chili bitters and a dash of water. Heat and drizzle over your shrimp and grits. Adorn the whole thing with chives. Enjoy!