Quick, Soft, Sexy Grits

5.0(9)

This silky and rich version of the dish that Southerners eat for breakfast, lunch or dinner easily lives up to Chef Jan Birnbaum's colorful name for it. This is a perfect side dish for Catfish with Pecan Brown Butter

by ncmysteryshopper·published 2005-08-10

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Breakfast

Servings

6 serving(s)

Total time

20 min

prep 10 min

Calories / serving

623 kcal

Ingredients (8)

serves

6 cups chicken stock or 6 cups low sodium chicken brothchicken
2 cups heavy creamheavy-cream
4 tablespoons unsalted butterbutter
2 large garlic cloves, mincedgarlic
kosher saltsalt
fresh ground pepperpepper
2 cups quick-cooking grits
Tabasco sauce

Instructions (2 steps)

01In a large saucepan, combine the stock, cream, butter and garlic. Add 2 teaspoons of salt and 1/4 teaspoon of pepper and bring to a boil. Slowly whisk in the grits and cook over low heat, whisking often, until thick and completely smooth, about 10 minutes.
02Season with salt, pepper and Tabasco and serve.

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Rich recipe — supports nutrition-aware planning.