Quick, Soft, Sexy Grits
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
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INGREDIENTS
Nutrition- 6cups chicken stock or 6 cups low sodium chicken broth
- 2cups heavy cream
- 4tablespoons unsalted butter
- 2
- 2cups quick-cooking grits
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DIRECTIONS
- In 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.
- Season with salt, pepper and Tabasco and serve.
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