Cheddar-Semolina Grits

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

Total Time:
10 mins


  • 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


  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.

Related Articles