2½ Tablespoons unsalted butter2¼ cups chicken stock
½ cup stone ground grits
½ cup stone ground grits
1-2 cups heavy cream
1 teaspoon garlic, chopped
½ teaspoon thyme
½ cup diced sun-dried tomatoes
¾ cup goat cheese
1-2 Tablespoons chives
Salt and White Pepper to taste
Salt and White Pepper to taste
Bring the chicken stock and butter to a boil in a thick-bottomed saucepan. Stir in the grits and return to a boil. Reduce the heat, allowing the grits to cook for another 15 minutes at a low boil, and until the grits are thick and have absorbed most of the chicken stock.
Stir occasionally to keep the grits from sticking. Add 1/2 cup of the heavy cream to the pot and reduce the heat, allowing the grits to cook slowly for another 10 minutes. As the liquid is absorbed, add more cream, cooking the grits until the desired consistency. Add salt and pepper to taste with a total cooking time of at least an hour.
The grits should be thick and full-bodied. Fold in the chopped garlic, thyme and diced tomatoes, crumble the goat cheese on top. Bake in 350 for 10 minutes. Garnish with chopped chives Serve very hot!
Stir occasionally to keep the grits from sticking. Add 1/2 cup of the heavy cream to the pot and reduce the heat, allowing the grits to cook slowly for another 10 minutes. As the liquid is absorbed, add more cream, cooking the grits until the desired consistency. Add salt and pepper to taste with a total cooking time of at least an hour.
The grits should be thick and full-bodied. Fold in the chopped garlic, thyme and diced tomatoes, crumble the goat cheese on top. Bake in 350 for 10 minutes. Garnish with chopped chives Serve very hot!
Serves 2-4
No comments:
Post a Comment