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Monterey Jack Cheese Grits Recipe from Yachtsman Steakhouse, Yacht Club


2 T. butter
1/4 cup Finely chopped onion
1/4 cup Finely chopped scallions
2 Garlic cloves, minced
1 1/2 cups Chicken broth
1 1/2 cups Water
3/4 cup Quick-cooking grits
1/4 cup Heavy cream
1 t. Salt, or to taste
1/4 t. Freshly ground pepper, or to taste
1/2 cup Coarsely grated Monterey Jack Cheese


In a 3-qt saucepan, heat 1 T. of the butter over medium heat. Add the onion and scallions and cook, stirring about 5 minutes, or until the onion is translucent. Add the garlic and cook, stirring, for 1 minute.

Add the broth and the water and bring to a boil over high heat. Add the grits in a slow and steady stream, whisking constantly.

Reduce heat to low and simmer, stirring, for about 10 minutes, or until the grits are done.

Stir in the cream and season with the salt and pepper.

Remove the pan from the heat and whisk in the cheese and remaining 1 T. butter.

Serve hot.



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