I enjoy preparing recipes with only a handful of simple ingredients. I made these grits from the March Real Simple magazine to serve with braised short ribs and vegetables of parsnips, carrots and onions.
I usually add cheese to my grits, and to anything I can. These grits were creamy without the cheese. I cut the recipe in half to serve 4. My guests from New England and California enjoyed this simple southern comfort dish.
Ingredients:
4 cups low sodium chicken broth
2 cups quick cooking grits
Kosher salt and black pepper
4 tablespoons unsalted butter
1/4 cup heavy cream
Method:
Bring the broth and 4 cups of water to a boil in a large saucepan.
Gradually whisk in the grits, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Reduce heat to low and simmer, whisking frequently until soft and creamy, 6-8 minutes.
Remove from heat and stir in the butter and cream.
If you make extra, reheat to serve with
poached eggs for breakfast.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
