The Foundry’s Cheddar Grits

INGRIDIENTS:

1 qt Stone Ground Grits (White or Yellow)

3 qt Chicken Stock or Chicken Broth

1 Cup Heavy Cream

2 Tbsp Salt

1 Tbsp Black Pepper

1 Cup Grated Parmesan

1 Cup Aged Cheddar Cheese

Directions:

1. In a large pot, bring chicken stock to a boil and reduce heat to medium.

2. Add grits in a slow stream while stirring, stir away any clumps.

3. Allow to simmer for 5-10 minutes, add cream, salt and pepper and cook for another 5-10 minutes.

4. Add cheese. Stir well and allow the cheese to melt. Don’t be afraid to taste it!

5. Serve with Shrimp, Andouille Sausage, Roasted Peppers, Caramelized Onions, Remoulade Sauce (See recipe below)

Serves 8-12

The Foundry’s Remoulade Sauce

INGRIDIENTS:

1 Cup Mayonnaise

1 Tbsp Tomato Paste

1 Tbsp Prepared Horseradish, drained

1 tsp Cayenne or Chipotle Powder

1 Tbsp Lemon Juice

1 Tbsp Worcestershire Sauce

1 Tbsp Fresh Parsley

Directions:

1. Combine all ingredients, mix well

Yields 1½ Cups