Cheesy Grits with Blackened Butter
Cheesy Grits with Blackened Butter
Enjoy this wholesome Southern-inspired recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 50 minutes
  • Cooking Time 10 minutes
  • Yield 6 servings
  • Blackened Butter:
  • 1 tablespoon sweet paprika
  • 2½ teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¾ teaspoon ground black pepper
  • ¾ teaspoon ground white pepper
  • ½ teaspoon cayenne
  • 1 stick (8 tablespoons) unsalted butter, softened
  • Cheesy Grits:
  • 1½ cups whole milk
  • ½ cup heavy cream
  • 1 teaspoon salt
  • 1 cup quick-cooking grits
  • 142 grams Muenster cheese, coarsely grated
  • 2 tablespoons grated Parmesan
  1. For the blackened butter:
  2. Combine everything but the butter in a small bowl and mix until well blended.
  3. Add 1 1/2 teaspoons of the spice mixture to the softened butter and blend completely. (Reserve the remaining spice mixture for another use.)
  4. Lay a piece of plastic wrap on a work surface. Place the spiced butter on the lower third of the plastic in a 2- to 3-inch-wide oblong shape. Gently wrap the shorter end of the plastic up and over the butter, using it to help shape and roll the butter into a log. Twist the ends of the plastic closed, like a hard-candy wrapper. Chill until firm, at least 30 minutes, preferably 1 hour. (Makes 1/2 cup.)
  1. For the cheesy grits:
  2. Combine the milk, 3/4 cup water, cream and salt in a medium saucepan over medium heat. Bring to a boil and slowly whisk in the grits, making sure there are no lumps. Reduce the heat to low, cover and cook, stirring occasionally, until thickened and soft, about 8 minutes. Remove from the heat, add the Muenster and Parmesan and stir until blended.
  3. Top each serving with 1 tablespoon of the blackened butter.

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