These luscious cheese grits replace standard mashed potatoes as an alluring side dish for Marcia Kiesel's roasted whole chicken with tomatoes.
5 1/2 cups water
1 1/2 cups stone-ground grits
2 tablespoons unsalted butter
1/3 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper
How to Make It
In a medium saucepan, bring the water to a boil. Add a pinch of salt and gradually whisk in the grits. Cover and cook over low heat, whisking often, until the grits are thick and just tender, about 25 minutes. Stir in the butter and cheese, season with salt and pepper and serve.