Name: Mike Anderson's - Gonzales CREOLE CREAM CHEESE GRITS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Creole
Ingredients: 1 cups stone-ground yellow grits; 4 cups low-sodium chicken stock (or water); 2 tbs unsalted butter; 1 tsp fine salt; 0.5 tsp freshly ground black pepper; 4 oz cream cheese, softened; 0.5 cups heavy cream; 0.5 cups sharp cheddar, grated; 2 tbs grated Parmesan; 1 tsp Creole seasoning (store-bought or homemade); 1 tsp Cajun hot sauce (optional); 2 tbs chopped scallions (green parts) for garnish; 1 tbs chopped fresh parsley for garnish; 6 oz andouille sausage, sliced and browned; 8 pieces shrimp, peeled and deveined; 1 tbs olive oil (for sautéing shrimp/sausage); 1 tsp minced garlic (for topping); 1 tsp fresh lemon juice (for shrimp)

Method

Grits

Boil stock

Bring 4 cups of low-sodium chicken stock (or water) to a rapid simmer in a medium heavy-bottomed saucepan over medium-high heat.

Add grits

Slowly whisk in 1 cup stone-ground grits to the simmering stock to prevent lumps. Reduce heat to low so the pot is at a gentle simmer.

Cook and stir

Cook, uncovered, stirring frequently with a wooden spoon or silicone spatula to prevent sticking. For stone-ground grits this will take 20–30 minutes until thick, creamy, and the grains are tender. If grits become too thick before tender, add 2–4 tablespoons hot stock or water at a time.

Season and finish with butter

When grits are tender, stir in 2 tablespoons unsalted butter, 1 teaspoon fine salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust salt/pepper.

Cream Cheese Finish

Soften and warm cream cheese

Lower heat to the lowest setting. Cut 4 oz softened cream cheese into small pieces and add to the hot grits. Allow it to sit for 1 minute to soften further.

Incorporate cream and cheeses

Stir in 1/2 cup heavy cream, 1/2 cup grated sharp cheddar, and 2 tablespoons grated Parmesan. Stir continuously until the cheeses and cream cheese are fully melted and the mixture is silky and homogeneous, about 2–3 minutes.

Season with Creole flavors

Add 1 teaspoon Creole seasoning and 1 teaspoon Cajun hot sauce (optional). Stir and taste; adjust seasoning as needed. If the grits are too thick, add a splash of hot stock or cream to reach desired consistency.

Finish and garnish

Turn off the heat. Fold in half of the chopped scallions and half the parsley. Spoon the grits into a warmed serving bowl and garnish with the remaining scallions and parsley.

Optional Creole Topping (to serve)

Cook sausage

If using andouille sausage, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced andouille and brown for 3–4 minutes per side until nicely caramelized. Remove to a plate and keep warm.

Sauté shrimp

Season shrimp with a pinch of salt and 1/2 teaspoon Creole seasoning. In the same skillet, add 1 teaspoon olive oil if needed and a teaspoon minced garlic. Add shrimp and cook 1–2 minutes per side until opaque and just cooked through. Finish with 1 teaspoon fresh lemon juice and remove from heat.

Assemble

Ladle the cream cheese grits into bowls and top with browned andouille and/or sautéed shrimp. Spoon any pan juices over the top. Finish with an extra sprinkle of Creole seasoning, chopped scallions, and parsley.

Creole Cream Cheese Grits Recipe