Wisconsin’s Black Creek Cheddar Grits – Marcella The Cheesemonger International Guilde des Fromagers
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Wisconsin’s Black Creek Cheddar Grits

Woohoo!! The Lady is home for the weekend and that means home cooking… I love The Man and having him at my beck-and-call while The Lady travels but tuna sandwiches is about as fancy as he gets…

For breakfast yesterday The Lady rummaged through the fridge and pulled out chicken thighs, eggs and the remainder of the Black Creek Cheddar we had on our Thanksgiving Cheese Board and announced, “Who wants fried chicken cheese grits for breakfast?” I dashed from my comfy bed and skidded around the corner into the kitchen and watched… I don’t have a clue what grits are but if there’s two things I do know… it’s chicken and cheese…

Here’s what she did:She soaked the chicken thighs in milk and lemon juice (to create a fake buttermilk) with herbs, salt and pepper added while she shredded the cheese and prepared her ingredients. She dipped the chicken in flour, then an egg wash and finally in panko. She pan fried the thighs in olive oil and then kept them warm in the oven while I drooled… chicken does that to me.

Cheesy Grits:


3 Cups Chicken Broth (The Lady was out of homemade, she used Fred Meyer brand)


1 Cup Stone-Ground Grits

8 oz of Black Creek Cheddar, shredded

Salt and Pepper to taste

1/3 Stick VBCC Cultured Butter with Sea Salt Crystals


Bring Chicken Broth to boil.

Add salt to Chicken Broth. If you don’t salt now,  you can’t sprinkle it on later and get the right flavor.

Slowly add grits and stir to incorporate and avoid lumps.

Reduce heat to low and cook until grits are ready (The Lady only had “Quick” ones – so about 5 to 7 minutes). Stir regularly to avoid sticking and lumping.

When cooked,, remove from heat and stir in 3/4 of the shredded cheese, reserving the rest to sprinkle on the finished plate.

The Lady made sunny side up eggs to go with the meal.

The Man swooned… I took an extra nap…

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