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Karen’s Smokey & Cheesy Grits

Karen’s Smokey & Cheesy Grits

Smoked garlic and maple smoked cheddar make it special. Perfectly paired with grilled shrimp over creamy stirred grits. Parsley joins basil in the pesto mix.
Stoned Ground Grits from South Carolina
Sautéed Shrimp with Pesto over Smokey, Cheesy Grits

Karen’s Smokey & Cheesy Grits


3 ½ cups home made chicken broth

2 teaspoons fresh smoked garlic , peeled and minced

2 tablespoons unsalted butter, organic

½ teaspoon sea salt

¾ cup stone ground grits, (no preservatives or additives)

2 tablespoons heavy cream

½ teaspoon sea salt

½ cup maple smoked cheddar cheese, grated



Add 3 cups of chicken stock, minced garlic, butter and the sea salt into a heavy 2 quart saucepan. Bring to a boil, add the grits and stir well.


Cover and simmer over low heat for 10 minutes, stir up once to prevent sticking. The grits will be thick, and have absorbed the stock.


Add the heavy cream and reserved 1/2 cup stock. Cook, uncovered, stirring for at least 15 minutes more – add more stock (water or cream) if needed.


Stir in the cheddar cheese until smooth and serve. The grits should be nice and creamy. These grits are delicious and not drowning in fat.


Serve on a patter with sautéed Shrimp and a dollop of Basil & Parley Pesto.

This recipe may not be reproduced without the consent of its author, Karen Sheer

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