Herby Grits
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 301
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 52
- Sodium
- 412
- Total: 45 min
- Active: 20 min
Ingredients
1 cup heavy cream
1/4 cup (4 tablespoons) unsalted butter
Kosher salt and freshly ground black pepper
3 to 4 cups chicken broth
1 1/2 cups speckled stone-ground grits (I like Marsh Hen Mill)
2 green onions, chopped
1/4 cup chopped fresh curly parsley
1 tablespoon fresh thyme leaves
Directions
- Combine the heavy cream, butter, 1 teaspoon salt and 3 cups of the broth in a large saucepan. Whisk in the grits. Bring the mixture to a boil, whisking constantly. Reduce the heat to low and simmer, stirring occasionally, until the liquid is absorbed and the grits are creamy, about 30 minutes. (Add up to 1 more cup of broth if needed until the grits are tender.)
- Remove the pan from the heat and stir in the green onions, parsley and thyme. Season with additional salt and pepper to taste.