White Cheddar Grits with Grilled Ramps

April 23, 2018

White Cheddar Grits with Grilled Ramps

serves 6-8


Kosher salt, to taste

1 1⁄4 cups quick-cooking grits

12 oz. white cheddar, grated

1⁄2 cup half-and-half

3 tbsp. unsalted butter

1⁄4 tsp. cayenne

4 cloves garlic, mashed to a paste with 1 tsp. kosher salt

Freshly ground black pepper, to taste

12 oz. ramps, trimmed

3 tbsp. olive oil

1 bay leaf



Bring 5 cups salted water to a boil in a 4-qt. saucepan over high heat. Gradually whisk in grits; reduce heat to medium-low, and cook, whisking constantly, until thickened and tender, about 5 minutes. Remove from heat and stir in cheddar, half-and-half, butter, cayenne, garlic paste, and season with salt and pepper. Pour grits onto a serving platter.

Heat a cast iron grill pan over medium-high heat. Grill ramps in 2 batches until leaves are wilted and ramps are tender and slightly charred, about 5 minutes. Place over grits, drizzle with oil and season with salt and pepper.

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