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Tips for attempting smoked Gouda Grits

seadubseadub Posts: 20
Anyone have any ideas I might be missing?


  • ChubbsChubbs Posts: 6,793
    I am not sure I follow the question. Cook your grits and add shredded Gouda, stir to melt, and serve? I am from the south so no box grits either...
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • travisstricktravisstrick Posts: 4,995
    Be careful, man! I've got a beverage here.
  • Just make sure you use the processed smoked gouda instead of the hard stuff. I know, processed sounds nasty but hard cheese will separate, curdle, and leave oliy spots oll over your gits. Boar's head makes the best smoked melting gouda that I know of.Had some this week for sandwiches and it was great. You could top it right at the end with hard gouda and broil it until golden brown (that's what we do but we make jalapeno cheaddar grits). We use soft cheese for the actual grits and primo cheese melted on top.


    Good luck


    Keeping it Weird in the ATX
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