What’s my secret to amazing grits? Patience, a lot of cream and butter, and good quality grits. These are great on their own, but they’re something really special when topped with my Country Fried Steak, Fried Fish or sautéed shrimp.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup heavy cream
- 1/4 cup (4 tablespoons) unsalted butter
- Kosher salt and freshly ground black pepper
- 3 to 4 cups chicken broth
- 1 1/2 cups speckled stone-ground grits (I like Marsh Hen Mill)
- 2 green onions, chopped
- 1/4 cup chopped fresh curly parsley
- 1 tablespoon fresh thyme leaves
Instructions
- Combine the heavy cream, butter, 1 teaspoon salt and 3 cups of the broth in a large saucepan. Whisk in the grits. Bring the mixture to a boil, whisking constantly. Reduce the heat to low and simmer, stirring occasionally, until the liquid is absorbed and the grits are creamy, about 30 minutes. (Add up to 1 more cup of broth if needed until the grits are tender.)
- Remove the pan from the heat and stir in the green onions, parsley and thyme. Season with additional salt and pepper to taste.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 301 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 52 mg |
| Sodium | 412 mg |