Chai Spiced Grits
- Kosher salt and freshly ground black pepper
- 8 chai tea bags
- 1/4 teaspoon ground cinnamon
- 1 cup grits (not instant), such as Weisenberger
- 1/2 cup heavy cream
- 1 teaspoon lemon zest
DirectionsWatch how to make this recipe
In a medium saucepan over medium heat, bring 4 cups water to a boil. Add 1 tablespoon salt, 1 teaspoon pepper and the tea bags and steep for 10 minutes. Remove and discard the tea bags. Add the cinnamon and stir to combine.
Bring the chai mixture back to a boil and sprinkle the grits over it slowly, to prevent clumping. Cook, uncovered and stirring constantly to prevent sticking, until the grits are soft and have a creamy texture, 25 to 35 minutes. (If the grits get too dry, add up to 2 cups warm water during cooking.)
Remove from the heat and stir in the cream and lemon zest. Season with more salt and pepper, if necessary.
Recipe courtesy of Damaris Phillips