White Cheddar Grits with Grilled Ramps

  • Serves

    serves 6-8


Bright, oniony ramps add a touch of springtime to a comforting southern staple.


  • Kosher salt, to taste
  • 1 14 cups quick-cooking grits
  • 12 oz. white cheddar, grated
  • 12 cup half-and-half
  • 3 tbsp. unsalted butter
  • 14 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


Step 1

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.

Step 2

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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