Smoked Gouda Grits With Redeye Gravy
Recipe: Excerpted with permission from Southern Grit: 100+ Down-Home Recipes for the Modern Cook(Chronicle Books, 2021) by Kelsey Barnard Clark. Text copyright © 2021 by Kelsey Barnard Clark.
Photo: Antonis Achilleos
A heaping bowl of brunchy goodness.
Coffee adds extra richness to Kelsey Barnard Clark’s recipe for redeye gravy served over cheese grits.
Ingredients
Yield:4 to 6 servings
- 3 cups [720 ml] whole milk
- 5 Tbsp [70 g] unsalted butter
- Salt
- 1 cup [165 g] stone ground yellow grits
- 1½ cups [150 g] grated smoked Gouda
- 2 Tbsp cream
- 5 Tbsp [70 g] unsalted butter
- ¼ cup [30 g] all-purpose flour
- 4 cups [960 ml] beef broth
- ½ cup [120 ml] freshly brewed coffee, hot
- 1 tsp soy sauce
- 1 tsp black pepper
Preparation
To make the grits: In a medium saucepan over medium heat, bring the milk to a simmer with 4 Tbsp [58 g] of the butter, then add a dash of salt. Slowly whisk in the grits. Lower the heat to low and cook, whisking frequently, for 20 minutes, or until the grits are tender and creamy. Remove from the heat, whisk in the remaining 1 Tbsp of butter, the Gouda, and cream, and season with salt. Serve immediately or cover with foil and place in the oven at 300°F [150°C] until ready to serve.
To make the gravy: In a medium saucepan over medium heat, melt 4 Tbsp [58 g] of the butter, then whisk in the flour to form a blonde roux. Pour in the broth and coffee and bring to a boil, whisking constantly. Lower the heat to low and simmer for 15 to 20 minutes, or until the sauce has a gravy consistency. Remove from the heat and whisk in the remaining butter, the soy sauce, and black pepper. Serve immediately over hot grits.