Poached Eggs and Smoked Gouda Cheese Grits 1/2 cup grits stone-ground, quick cooking, or regular 1 cup water 1 cup milk 2 tablespoons butter 1 teaspoon salt 1/2 teaspoon black pepper ...

Preparation For the smoked Gouda grits: 1. In a medium saucepan, bring the chicken broth and butter to a boil over medium-high heat. 2.

Add water, butter, salt and pepper to a large saucepan. Bring to a boil over high heat. Add grits; stir to combine. Lower heat to medium-low and simmer grits uncovered, stirring occasionally for ...

Slowly whisk in grits. Reduce heat to medium-low, and cook, stirring often, until grits are thick and creamy, 5-7 minutes. Off heat, whisk in shredded Gouda. Cover and set aside.

Not only can you expect these grits to be extra creamy, thanks to the cream cheese and the mayonnaise, but you'll also get a more flavorful grits experience than eating them solo.

1 cup quick-cooking grits 6 ounces shredded smoked Gouda cheese 1 1/2 pounds cooked chicken-apple sausage (I used Aidells) 2 red apples, cored and cut into chunks 2 shallots, chopped 2 teaspoons sugar ...

2 bone-in pork chops, about ¾ inch thick 2 large ears of corn ¼ small yellow onion, finely diced 1 small Fresno chili, finely diced ...

Slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until grits are thick and creamy, 5-7 minutes. Off heat, whisk in shredded Gouda. Cover and set aside.

ACME Lowcountry Kitchen – From grits with blackened shrimp and smoked sausage to Cajun-style, this restaurant on the Isle of Palms offers a variety of local shrimp and grits dishes on both the ...