Three Cheese Pepperoncini Southern Grits
By Ben Vaughn
Heat the water to a full simmer in a medium sized sauce pan.
While the liquid is heating, put the stone-ground grits into a large mixing bowl and cover with cool water. Skim the surface carefully and remove the floating debris drain the grits in a fine strainer, Stir the grits into the simmering liquid, cooking and stirring often, until the grits are tender to the bite and have thickened to the consistency of thick peanut butter.
Remove from the heat, season the grits generously with salt, and stir in the Three Cheese and Pepperoncini Dip and butter. Allowing the cold fat to act as anemulsifier with the hot grits, let rest, covered, until serving.
- 2 cups water
- 4 tbsp. minced onion
- 1 container Three Cheese Pepperoncini Dip (chilled)
- 1 cup long cook stone-ground grits
- kosher salt T/T
- 4 tablespoon chilled unsalted butter
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