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White cheddar grits from The Flying Biscuit

White cheddar grits from The Flying Biscuit

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Get a pot of water simmering for our 3 favorite grits recipes

Sweet, creamy and a little nutty, grits are a quintessential Southern food. Whether fortified with cheddar cheese or garnished simply with black pepper, we like to eat our grits every which way, at any mealtime. 

Our favorite grits recipes include a simple, cheese-filled variation for breakfast, a heavy cream-laced bed for sausage and shrimp, and an elegant dinner party-ready recipe with salmon and spinach.

Creamy, Dreamy White Cheddar Grits
The secret to the creamiest, dreamest grits? Plenty of half-and-half, butter and grated white cheddar cheese, at least accordin to Delia Champion, the founder of the Flying Biscuit Cafe. It's easy to recreate these grits at home, too; all you need is a saucepan, a craving for grits, and about 30 minutes. Serve these grits on their own for breakfast, or underneath and alongside proteins, like sauteed shrimp or barbecued salmon.
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Shrimp and Grits with Andouille Gravy
The only thing better than rich, buttery shrimp and grits is rich, buttery shrimp and grits studded with slightly spicy andouille sausage. We like to build our andouille gravy in a cast iron skillet, to create a browned, flavorful fond that adds layers of flavor to the final dish. Shallots, garlic, thyme and bay leaves complement the flavor of both the sausage and the shrimp, and a final dab of butter and squeeze of lemon juice finishes the sauce with flair.
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Barbecued Salmon with Sauteed Spinach over Jalapeno Cheese Grits
If you'd rather stir the spice directly into your grits, try these jalapeno and pepper Jack cheese grits, which we serve below a bed of sauteed spinach and quick-broiled, barbecue-sauce-slicked salmon. It makes for an elegant, yet surprisingly quick, weeknight dinner.
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Kate Williams is the editor-in-chief of Southern Kitchen. She is also an on-air personality on our podcast, Sunday Supper. She has been working in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.

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