Tuesday, January 22, 2013

Creamy Savory Grits

Conceived Jan 18, 2013. This method, unlike the traditional method, combines the liquid and the grain when cold and prevents lumps. Bye-Bye, lumpy grits. Using two kinds of corn gives more textural contrast but is optional.
1 c chicken stock (more if needed)
1 c light cream
1/2 t salt
2 T butter, divided
1/4 c stone-ground yellow grits
1/4 c stone-ground white grits
1/4 t ground black pepper
Stir stock, cream, salt, and grits together in a saucepan over medium-high heat until it begins to steam. Add a tablespoon of butter, lower heat to medium, and continue stirring until the grits begin to bubble and thicken, about 10 minutes total cooking time. Take off heat, stir in remaining butter and the pepper, cover, and let stand 10 minutes to thicken. Add stock if needed to adjust thickness, and taste for seasoning. Excellent side dish at breakfast or as the basis for shrimp and grits, a low-country classic. Variation: chop 2 pieces of crispy toaster oven bacon and stir in with butter and black pepper. Serves 4 to 6.

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