Recipe: Grits with gouda, thyme, and white wine

I believe in cooking shrimp in bacon fat, & @maryrobinette believes in heavy cream, white wine & gouda in grits.

— Mikki Kendall (@Karnythia) January 2, 2016

So that I can remember what I did with the grits, because they were pretty magical, here is my best approximation of how I made them. We were cooking for a crowd, so be aware that this makes a giant mess of grits.

• 1 teaspoon salt
• 2 cups vegetable broth
• 2 cups white wine
• 4 cups water
• 2 tablespoons fresh thyme
• 2 cups coarse ground grits
• 3/4 cup grated goat gouda
• 1/2 cup grated manchego
• 4 tablespoons butter
• 1/4 cup heavy cream

Combine first five ingredients in a large pot and bring to a boil. Whisk in grits to avoid clumping. Stir constantly for ten – fifteen minutes, until thick and creamy. Add cheeses and butter, stir to combine. Add heavy cream to desired consistency.

Mikki did some magic with the shrimp that involved lemon juice, spices, white wine, the magic bark of the bacon tree, and a cast iron skillet. MAGIC EVERYWHERE.

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