Look for Parmigiano-Reggiano cheese, which adds nutty flavor and an earthy depth to the grits.
2 teaspoons kosher salt
1 cup stone-ground grits
1/4 cup freshly grated Parmesan cheese
2 1/2 tablespoons butter
2 tablespoons heavy cream
How to Make It
Bring salt and 1 qt. water to a boil in a medium saucepan over high heat. Whisk in grits, and cook, whisking constantly, 45 seconds. Return mixture to a boil. Cover, reduce heat to medium-low, and cook 20 minutes or until grits are tender and liquid is absorbed. Stir in cheese and butter. Stir in cream, and serve immediately.
We tested with McEwen & Sons Stone Ground Organic White Grits and Yellow Grits.
Oh my, these grits are the best I've ever eaten and I love grits! We served this recipe at a December brunch and everyone loved them, Some ladies said it was their favorite thing we served. We followed the recipe as written and served them with the Cheesy Sausage and Croissant casserole and Bananas Foster Coffeecake with the sauce (from the same December 2014 issue of SL). We used stone ground grits such as Callaway Gardens sells. Delicious!
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