Items you will need
- Havarti Cheese Grits:
- 1 cup heavy cream
- 1 can chicken broth
- 4 tablespoons butter
- 1 cup quick grits
- 4 ounces havarti cheese, cut into small cubes
- Havarti Cheese and Pepper Panini:
- Cooking brush
- 2 halved panini buns
- 1 tablespoon virgin olive oil
- 4 slices dill havarti
- 1/2 cup spinach leaves
- 1/2 cup sliced red peppers
- Panini press
Havarti is Denmark's most famous cheese. As havarti ages, it becomes sharper and saltier, having a similar taste to hazelnut. Havarti can be grilled, sliced or melted with ease. The cheese was invented in the mid-1800s by Hanne Nielsen and was originally named "Havarthi" after her farm in Denmark. Havarti is typically aged for 3 months. Currently it is produced in the U.K., Canada and the United States (mainly in Wisconsin, California and New York).
Combine cream, broth and 1 cup water in a medium saucepan, and bring the mixture to a boil.
Add butter, and slowly add the grits, whisking them as they are added. Reduce the heat to a simmer.
Cook the mixture for 15 minutes, stirring frequently.
Add the havarti cheese, stirring frequently until the cheese is melted and blended well.
Remove from heat, and serve.
Brush olive oil on the bottoms of the panini bread.
Place two pieces of cheese on the panini bread. Stack the spinach, peppers, remaining cheese and other piece of panini on top of the first piece.
Cook in the panini press on medium heat for about 6 minutes (until the cheese is melted).
Remove the sandwich from the press, and serve.