- 6 cups water
- 1 1/2 teaspoons salt
- 1 1/2 cups quick-cooking grits
- 1/2 cup flat-leaf parsley leaves, roughly chopped
- 4 tablespoons butter
- 1/2 cup crumbled blue cheese
Pour the water into a large saucepan and place over high heat. Bring to a boil and add the salt, grits, and parsley. Stir well, lower the heat to medium and cook for 5 to 7 minutes, or until the grits are thick and creamy. Add the butter and blue cheese and stir well to combine. Serve immediately.
Recipe courtesy Dan Smith and Steve McDonagh