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Rich and Creamy Grits
Recipe courtesy Chef Darin Sehnert
- Total Time:
- 1 hr 15 min
- Prep:
- 5 min |
- Inactive Prep:
- 10 min |
- Cook:
- 1 hr
- Level:
- Easy
- Yield:
- 6 to 8 servings
Ingredients
- 3 cups milk
- 3 cups chicken stock
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/2 cups quick cooking grits
- 4 tablespoons unsalted butter
- 1/4 cup shredded Asiago or Parmesan cheese
- 1/4 cup heavy cream
Directions
Combine the milk, chicken stock, salt and pepper in a large 3- to 4-quart saucepan. Add the grits and let sit for about 10 minutes to allow the grits to begin absorbing liquid. Bring the mixture to a simmer, and turn the heat down to the lowest setting on the stove. Continue cooking until the liquid is mostly absorbed, 45 minutes to 1 hour. If the consistency gets too thick, you can always add more stock or milk.
Stir in the butter, cheese and cream. Adjust the seasonings to taste. Serve warm.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.