0.0 0

Cheddar-Semolina Grits

  • Total Time:
  • Servings: 6

Traditional grits are made with ground corn, but Jean-Georges Vongerichten creates his with semolina flour, produced from durum wheat; the coarse grain has a lovely pale yellow color and mild flavor. These creamy, cheesy grits go well with everything from poached eggs to beef short ribs.


slideshow  More Recipes from Jean-Georges Vongerichten


KEY: American, Southern/Soul Food, Beans, Grains & Legumes, Side Dishes, Fast, Brunch

Related Video

More Videos
Panificio Longoni in Milan


  • 1 1/2 quarts chicken stock or low-sodium chicken broth
  • 1 1/4 cups semolina
  • Salt
  • 3 tablespoons unsalted butter
  • 1 cup shredded extra-sharp cheddar cheese (3 ounces)
  • 1/2 teaspoon ground fennel
  • Freshly grated nutmeg

How to make this recipe

  1. In a large saucepan, bring the chicken stock to a boil. Whisk in the semolina and a large pinch of salt and simmer, whisking, until thick, about 4 minutes. Stir in the butter and cheddar until melted. Add the fennel and season with salt and nutmeg. Serve right away.
Contributed By Published October 2007

Related Video

More Videos
Panificio Longoni in Milan

459748 recipes/cheddar-semolina-grits 2013-12-06 Jean-Georges Vongerichten american|southern-soul-food|beans-grains-and-legumes|side-dishes|6|fast|brunch october-2007,Jean-Georges Vongerichten,cheese grits,semolina recipe,semolina grits,southern food recipes,cheddar-semolina-grits 459748