Buttermilk Grits Waffles

Buttermilk Grits Waffles

Trust us—savory waffles might be your new preference, especially when you try our Buttermilk Grits Waffles.

Buttermilk Grits Waffles
Makes 5
  • 1⅓ cups all-purpose flour
  • ¼ cup sugar
  • 1 cup cold cooked stone-ground grits
  • 1 tablespoon baking powder
  • 1½ cups whole buttermilk
  • ⅓ cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • ⅓ cup freshly shredded Parmesan cheese
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 6 poached eggs
  • White Wine Sauce (recipe follows)
  • Garnish: lemon wedges, ground black pepper, shredded Parmesan cheese
  1. Heat Belgian waffle iron according to directions.
  2. In a large bowl, whisk together flour, grits, sugar, baking powder, buttermilk, butter, and eggs until combined. Stir in cheese, salt, and thyme. Working in batches, add scant 1 cup batter to waffle iron, and cook, 2 to 3 minutes. Repeat with remaining batter.
  3. Serve with poached eggs and White Wine Sauce. Garnish with lemon wedges, black pepper, and cheese, if desired.

White Wine Sauce
Makes 2½ cups
  • ¼ cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups half-and-half
  • ¼ cup dry white wine
  • 2 teaspoons fresh thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup freshly shredded Parmesan cheese
  1. In a 3-quart saucepan, melt butter over medium heat. Add flour, and cook for 1 minute. Whisk in half-and-half, wine, thyme, salt, and pepper. Cook, whisking constantly, until thickened, 4 to 5 minutes. Stir in cheese. Serve immediately.




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