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.
