Recipe: Jalapeño Saison Cheese Grits
Stirring a big pot of grits feels exactly like the mash in brewing. So it only made sense to us to combine the two with beer spiked grits. The key to super creamy grits is cooking them low and slow and adding liquid throughout, almost like a risotto. Then stirring a good helping of cheddar and heavy cream to finish them off.
We add a nice spicy kick to break up the richness by swapping Jalapeño Saison for half of our boiling liquid and adding a couple fresh chopped jalapeños at the end. We love topping these creamy cheese grits with some spicy shrimp and andouille - or simply with a fried egg. And of course with a Jalapeño Saison to wash them all down.
What You Need
- 2 cups grits or coarse-ground cornmeal (no instant grits)
- 12 oz Jalapeño Saison (alternately use a commercial Saison and increase fresh jalapeños)
- 2 tablespoons butter
- 2 jalapeños, diced
- 1/2 pound cheddar, grated
- 1/2 cup heavy cream
- salt and pepper to taste
What You Do
- In a heavy bottom stock bottom bring beer and 1 1/2 cups water to a boil. Gradually add in grits and reduce heat to a low simmer.
- Simmer grits on low for 60 minutes stirring often and adding additional water 1/4 cup at a time as liquid is fully absorbed.
- After 60 minutes, or when grits are tender, remove from heat and stir in butter, jalapeños, and cheddar and stir until melted, then add heavy cream and stir once more. Salt and pepper to taste. Serve with Beer Boiled Shrimp, andouille sausage or a fried egg. Enjoy.