33
Grits
yield: 8 servings
2 cups stone-ground grits
6 cups water
1 stick butter
2 cups heavy cream
1 ½ cups parmesan, grated
salt and pepper to taste
Bring water and butter to a boil in a pot. Pour
in grits slowly while whisking. Continue to stir
constantly and cook grits until soft and creamy. Stir
in the heavy cream and parmesan cheese. Season
with salt and pepper. Cook 20-25 minutes. Add
more liquid if needed.
Grits of course is a Southern staple. Add grated sharp cheddar for breakfast cheese grits or any cheese of choice for a side dish.
southern buffet
