Creamy Grits

"One morning while I was making grits I thought how could I improve this? Aha! Here is the new and improved model. Sometimes I add cheese, sometimes herbs. Gruyere is spectacular. Also, we love these grits topped with poached eggs for breakfast or creamy mushroom ragout for lunch or dinner."
 
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Ready In:
15mins
Ingredients:
6
Serves:
6
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ingredients

  • 1 13 cups chicken broth
  • 1 13 cups fat-free half-and-half
  • 23 cup grits
  • 4 tablespoons butter
  • salt and pepper
  • hot sauce
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directions

  • Bring the liquids to a boil and whisk in the grits.
  • Lower the heat to a slow simmer, cover and cook until creamy and soft, about 5-8 minutes, stirring occasionally so they don't stick.
  • Season with butter, salt and pepper, and serve.
  • Offer hot sauce on the side.

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Reviews

  1. I am surprised there are no reviews for these yummy grits. The mixture of the chicken stock and half&half brings flavor and creaminess. I made these grits for breakfast the last two days, threw in a handful of shredded sharp cheddar, topped with a perfect poached egg and some Frank's hot sauce. Talk about comfort food that comes together in minutes. Thanks for a new twist on an old favorite.
     
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RECIPE SUBMITTED BY

Realtor in both Louisiana and Mississippi Cooking destresses me.
 
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