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This grits recipe from chef John Besh of August is used to make his Slow-Cooked Louisiana Shrimp and Grits.

  • Servings: 6


  • 1 teaspoon coarse salt
  • 1 cup white grits preferably organic stone ground
  • 1/2 cup mascarpone cheese
  • 2 tablespoons unsalted butter


  1. In a medium saucepan, bring 4 cups water to a boil over high heat; add salt. Stirring rapidly, add grits in a slow, steady stream; reduce to a simmer. Cook, stirring frequently, until creamy, about 20 minutes.

  2. Stir in mascarpone and butter; serve immediately.

Cook's Note

Sources: Old-Fashioned Coarse Ground Speckled White Grits, $2.95 for 2 lb., from Logan Turnpike Mill; 800-844-7487.

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