Dijon Cheesy Grits

Here is a great twist on my Horseradish Cheese Grits recipe, invented due to a lack of milk and horseradish. I had a craving for grits, and came up with this. It was delicious!

1 1/2 cups water
1/2 cup stone-ground yellow grits
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Tbsp butter
1/3 cup grated parmesan cheese
1/3 cup grated cheddar cheese
1 heaping tsp Dijon mustard
1/4 cup heavy cream
more salt and pepper to taste

1. In a medium saucepan, bring water, salt, and pepper to a boil. Add grits and whisk until thoroughly mixed. Reduce heat to low and continue stirring regularly as the mixture thickens (about 25 to 30 minutes). Add more water if needed.

2. Add butter and cheese and stir until melted into grits. Add mustard and stir lightly until mixed in. Finally, pour in cream, stirring constantly until evenly absorbed. Serve immediately with additional salt and pepper as desired.

Shown here with chicken prepared according to my Easy Shrimp and Grits recipe.

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2 thoughts on “Dijon Cheesy Grits

  1. They’re very good! But I’ve spoiled myself only having them with lots of butter and cheese. Adding a little wholegrain mustard or horseradish gives them a nice kick. Enjoy!

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