Name: Grits Aligot
Yield: 8 Servings
Ingredients: 1 teaspoon kosher salt, plus more; 1½ cups coarse-grind grits (not instant); 2 tablespoons unsalted butter; ½ cup heavy cream; 6 ounces fresh mozzarella, grated; 6 ounces Gruyère, grated; 6 ounces extra-sharp cheddar, grated

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Wes Frazer

Like cheesy grits. Really, really, really, really cheesy grits. This recipe, which puts a southern twist (that’s the grits, y’all) on very French aligot (mashed potatoes blended with melted cheese), is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

Recipe notes