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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This silky and rich version of the dish that Southerners eat for breakfast, lunch or dinner easily lives up to Chef Jan Birnbaum's colorful name for it. This is a perfect side dish for Catfish with Pecan Brown Butter Ingredients:
6 cups chicken stock or 6 cups low sodium chicken broth |
2 cups heavy cream |
4 tablespoons unsalted butter |
2 large garlic cloves, minced |
kosher salt |
fresh ground pepper |
2 cups quick-cooking grits |
tabasco sauce |
Directions:
1. In a large saucepan, combine the stock, cream, butter and garlic. Add 2 teaspoons of salt and 1/4 teaspoon of pepper and bring to a boil. Slowly whisk in the grits and cook over low heat, whisking often, until thick and completely smooth, about 10 minutes.
2. Season with salt, pepper and Tabasco and serve.
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