Buttermilk Cheese Grits with Shiso
Cheese Grits are the traditional accompaniment to braised short ribs but when they’re made with lots of butter the net effect is just too heavy and fatty. So I cut the fat with buttermilk and added some shiso leaves for contrasting bitterness. Serves 4-6.
Ingredients:
1 c polenta or yellow or white corn grits
3 c water (approximate)
1 c buttermilk
2 T butter
½ c or more grated sharp cheddar cheese (variations welcome as long as the cheese has some personality to it)
1 t salt
½ t ground pepper (black or white)
2 T or more shiso, basil, mint or other bitter herb, chiffonade
Method: Bring 2 c water to boil with salt and add polenta. Simmer until it begins to thicken then add butter, cheese and pepper. When cheese is melted add buttermilk. Watch closely and stir frequently as the mixture continues to thicken. Taste after 5 minutes or so to confirm the grits are smooth and flavorful, not at all crunchy. Add more water/buttermilk/cheese/seasoning if you like and continue simmering.
Finished grits should be thick enough to stick to spoon instead of dripping off, but not thicker; they will continue to thicken a bit after you turn off the heat. Just before you serve, mix in the shredded bitter herbs.
Way too vinegar tasting due to the buttermilk. Very disappointing
I’m surprised. It should not taste like vinegar at all. I wonder what kind of buttermilk you used?
These are delicious grits! The buttermilk adds the perfect note.
Yes indeed! And if you look at the previous comment, it shows how important it is to use the right buttermilk, ideally whole milk. We are fortunate to have a great dairy (Argyle Cheese Farmer) at our farmer’s market and in local stores.
I wonder if Frank didn’t have buttermilk and subbed a “homemade fix” by adding vinegar to regular milk? 🧐
Can’t wait to try this!!! Used heavy whipping cream for Adluh yellow stone ground grits last night OMG!!!
Looked up Adluh… looks like a good product. Go for it if you want creamy goodness; I taper off and use buttermilk because the grits are usually sitting under some other fatty item like a big pork chop.