Many long-lived mills here in North Carolina still stone grind the best grits. Slow cooked creamy grits pair well with so many dishes (and stand alone quite nicely, too). Seasoned with fresh rosemary and salty parmesan, enjoy them alongside our Savory Oxtail Stew.
Course Brunch, Side Dish
Cuisine American, Southern
Keyword creamy, grits, parmesan, rosemary
Servings 8
Author Wendy Perry
Ingredients
1cupstone ground grits
4ishcupschicken broth
6tablespoonsbutter
1-2tablespoonschopped rosemary
1heaping tablespoonwhite pepper
2teaspoonssalt
1cupgrated parmesan cheese
1cupcream or half-and-half, optional
Instructions
Bring grits and broth to a boil. Add butter, rosemary, pepper and salt. Reduce to a slow simmer, cover and continue to cook about 25 minutes, stirring occasionally, until grits are tender. If they get too thick, add a little more broth or water.
To finish, stir in salt to taste, plus Parmesan.
For extra creaminess, blend in half-and-half or cream.
Garnish with a bit of grated cheese and rosemary.
Best if served immediately.
Notes
Helpful hint: If you have leftover grits, spread in a shallow dish and chill. Slice, dip in egg and breadcrumbs, and fry until crispy in oil or butter.