White Cheddar Grits with Grilled Ramps

Name: White Cheddar Grits with Grilled Ramps
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 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

Serves
serves 6-8

ANNA STOCKWELL

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

Ingredients

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

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Instructions

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.