Recipes Cheddar-Semolina Grits Be the first to rate & review! 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 By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on October 21, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 10 mins Yield: 6 Ingredients 1 ½ quarts chicken stock or low-sodium chicken broth 1 ¼ cups semolina Salt 3 tablespoons unsalted butter 1 cup shredded extra-sharp cheddar cheese (3 ounces) ½ teaspoon ground fennel Freshly grated nutmeg Directions 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. Rate it Print