Everyone should love grits as much as I do. A giant bowl of creamy yet slightly chewy, spoonable and sweet corn, speckled with spice and savory add-ins. Good grits are divine. One of my favorite ways to make them is with Parmesan cheese, Sriracha sauce, and just a hint of smoky spice. I call it my Sriracha Parmesan Grits recipe, and if you’re not already a lover of grits, this dish will make you one.
Sriracha Parmesan Grits Recipe
Makes 1 incredibly large serving, or about 4 smaller servings
3 cups water
1 cup grits or coarse cornmeal
1/3 cup grated Parmesan cheese
2 tablespoons Sriracha sauce, plus more, for serving
1 tablespoon unsalted butter
1 teaspoon chili powder
¼ teaspoon sea salt
Fried egg, for serving
Drizzle olive oil, for serving
Dash ground chipotle pepper, for serving (may substitute smoked paprika)
Pinch dried rosemary, for serving
Place water in a small saucepan over medium heat. Bring to a boil and lower to a simmer. Add cornmeal about ¼ cup at a time, stirring until fully incorporated before adding the next ¼ cup, over about 20 to 30 minutes total, whisking regularly. Continue cooking until mixture is thick and smooth, about 30 to 45 minutes total.
From the Organic Authority Files
Add cheese, Sriracha, butter, chili powder, and salt to mixture; whisk until smooth. Transfer grits to a serving bowl.
To serve, add a drizzle of olive oil and squirt of Sriracha into plated grits. Swirl gently with a knife to lightly incorporate. Top off with a very gently fried egg and dust with ground chipotle pepper and rosemary. Serve immediately.
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Photos by Kimberley Stakal