If you’re from the South, then you know ALL about grits. If you’re not familiar with them, they are a staple in every Southerner’s kitchen and can be found on practically every restaurant menu in the Southern states. They mainly consist of hominy (dried maize kernels which have been treated with an alkali) and are similar to polenta. Grits can be served hot or cold and as a base for a multitude of dishes from breakfast to dessert, depending on the additives. Shrimp with grits is a very common dish on the east or Gulf coast. It is also common for people from above the Mason-Dixon line to have sugar with their grits. So, now that you got the low-down on grits, I suggest you try out this recipe and enjoy a good ol’ Southern dish.
- 1 cup (8 oz.) chicken broth
- 2 cups low-fat or fat-free milk
- 1 cup heavy cream (see below for healthier/lighter options)
- 1/2 tsp salt
- 1 cup uncooked quick-cooking grits
- 3/4 cup shredded 2% reduced-fat sharp Cheddar cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/2 tsp hot sauce
- 1/4 tsp ground white pepper
- Place a medium saucepan over medium-high heat. Add the broth, milk, cream & salt. Slowly whisk in the grits.
- When grits begin to bubble, turn heat down to medium low and simmer, stirring frequently with a wooden spoon.
- Allow to cook about 10 minutes or until thickened and smooth.
- Remove from heat and stir in cheeses, hot sauce & pepper. Thin out with a little extra milk, if desired.
* To make this lighter/reduce calories, you can omit the cream altogether & substitute water or increase the chicken broth or milk. Ratio is 1 cup grits to 4 cups liquid.