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. More Recipes from Jean-Georges Vongerichten

Jean-Georges Vongerichten
Jean-Georges Vongerichten
October 2007

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total:
10 mins
Yield:
6
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Ingredients

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Directions

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  • 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.

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