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Creamy Grits served with grilled pork chops

Three Italian Cheese Creamy Grits

Brad Moffett
Course Side Dish
Cuisine Italian
Servings 4

Ingredients
  

  • 8 oz. high-quality pancetta, chopped into lardons
  • 1 shallot, diced
  • 3 cloves of garlic, diced
  • 3 cups chicken stock
  • 1 cup coarse yellow grits
  • 1/2 cup heavy cream
  • 2 cups cheeses of your choise, shredded Parmesan, mozzarella, and gruyere is my favorite combination.
  • spring onion or chives optional garnish

Instructions
 

  • Chop pancetta into lardons or smaller chunks.
  • Sauté in a medium saucepan on low to medium heat until all the fat is rendered and the pancetta is crispy.
  • Set aside pancetta.
  • Remove the excess fat from the pancetta, leaving about 2 Tbsp. in the pan.
  • Dice shallot and garlic.
  • Add shallot to fat in pan and sauté over medium heat until soft, about 3 minutes.
  • Add the garlic and sauté for about 1 minute.
  • Add chicken stock to the pan and bring to a rolling boil before adding grits.
  • Follow the directions on the grits package, stirring occasionally, until most of the liquid is absorbed, about 5 minutes.
  • When the grits start to thicken, add heavy cream as necessary.
  • Once the cream is incorporated, add the cheeses.
  • Once the cheese is incorporated and melted, top with crispy pancetta.
  • Garnish with chopped spring onion or chives before serving.
Keyword cheesy grits, creamy grits, italian cheese, southern comfort food, three cheese