- 3 cups chicken stock
- 1 cup coarse stone-ground white grits
- 1 cup milk
- 10 cloves slow roasted garlic, chopped, recipe follows
- Salt and pepper
In a heavy, large saucepan, bring chicken stock to a boil. Add grits gradually, in a constant slow stream and whisk continually. Reduce the heat to a low simmer and stir frequently until water is almost absorbed, about 15 minutes.
Stir in the milk and simmer, while still stirring occasionally, for 30 minutes. Add roasted garlic and season with salt and pepper. Serve immediately.
Slow Roasted Garlic:
- 1 head garlic
- Olive oil