Spicy Roquefort Grits

I wouldn’t be surprised if there are a few people out there who have never developed a taste for either grits or blue cheese. For those of us lucky enough to enjoy both, however, paradise has arrived in a bowl of steaming, fragrant porridge. Serve this with a sizzling steak fresh from a smoky fire, or a nice piece of blackened redfish. [BTW, grits are the second example of one of my favorite foods being a product of processing with lye. Any guesses for the first?]

Spicy Roquefort Grits
(serves 4 as a side)

4 cups water
1/2 cup white wine
3 cloves garlic, pressed
1 habanero pepper, seeded, pithed, & minced
1 cup old-fashioned (not quick, not instant) grits
6 ounces Roquefort cheese (or other creamy blue cheese), crumbled
1 teaspoon freshly ground black pepper
Hot sauce

Bring water, wine, garlic, & habanero pepper to boil over high heat in 2-quart pot. Add grits slowly, whisking while pouring. Reduce heat, cover, and simmer until thickened, about 15 minutes. Uncover, cook a few more minutes to reach desired consistency (thick for Yankees, thin for Southerners, I think), then stir cheese & pepper into grits and continue to stir until cheese is completely melted. Taste for salt (some blue cheeses are saltier than others), and serve. Top with a little hot sauce. I prefer Crystal for this particular dish.

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3 Responses to Spicy Roquefort Grits

  1. Jenn says:


  2. John Herring says:

    Absolutely correct!

  3. PiquantMolly says:

    I’m a bit late, but being Minnesotan, I just let out a huge sigh of relief. I thought you were going to say lutefisk, and that’s JUST WRONG.

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