Grits, that wonderful corn dish so loved and revered in the southern states of our fair country, have traditionally been served for breakfast.
But with this recipe you’ll want to serve them up with dinner. Most of us here in the north have at least heard of grits, and many of you out there have even tried them. But you’ve never had them like this.
Grits are made from corn, or ground hominy. The hull and germ of the corn kernel is removed leaving the hominy. Today this is done by machine, but in the past the corn was soaked in an alkaline solution, such as lye or lime, (not the citrus variety), to loosen the hull for easy removal. The resulting hominy is then ground to different sizes, coarse, medium or fine and boiled in a large amount of liquid, then drained and dried, like pre-cooked oatmeal.
The grits are now partially cooked like quick oats. These “quick” versions of oats I do not recommend, but the “quick” version of grits works out just fine. They have a very delicate, even creamy texture to them and cooked in this recipe they will be a heavenly addition to any meal, breakfast, lunch or dinner.
One of the keys of this recipe is to stir constantly while slowly adding the grits, just like you would do in making polenta, (also a corn dish). In this fashion you will avoid the product clumping together and forming unwanted lumps. So, give this a try and invite me to dinner at your house!
Creamy and Smooth Grits
Serves 6
1 Tbl unsalted butter
1 cloves garlic, crushed
2 cups low sodium chicken broth, Swanson’s organic is best
1 cup whole milk
1 cup heavy cream
1 cup quick grits
Salt and ground white pepper to taste (optional)
Hot pepper sauce like Tabasco to taste
1/2 cup parmigiano reggiano, grated
Melt butter in sauce pan large enough to comfortably hold all the ingredients. Add garlic and cook until softened and fragrant, 30 seconds to 1 minute, (do not brown garlic).
Add broth, milk and cream, increase heat to medium high and bring to a simmer.
Reduce heat to low and very slowly pour in the grits stirring constantly. Bring to a low and slow simmer and cook for 8 to 10 minutes stirring occasionally. Add hot pepper sauce, salt and white pepper to taste. If using the grated parmigiano reggiano stir in at the end.
Serve immediately, or within 15 minutes.
