Bring Chicken Stock and White Wine to a simmer in a heavy-bottomed saucepan.
Slowly whisk in Grits, Salt, and White Pepper and reduce heat to low.
Cook, stirring constantly, for 45-50 minutes, or until grits are very smooth and creamy. Add more stock if needed to maintain a creamy consistency.
While grits are cooking, prepare Brown Butter: Melt Butter in a separate saucepan over medium heat. Continue cooking, swirling pan occasionally, until butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat immediately.
Remove grits from heat and stir in Gruyère Cheese and Parmigiano-Reggiano Cheese until melted and smooth.
Stir in Brown Butter.
Garnish with Fresh Chives and serve immediately.
Ingredients
6
1 cup240 mLStone-Ground Grits
4 cups960 mLChicken Stock
1/2 cup120 mLDry White Wine
1 tsp5 mLSalt
1/4 tsp1.25 mLFreshly Ground White Pepper
1 cup240 mLGruyère Cheese-grated
1/2 cup120 mLParmigiano-Reggiano Cheese-grated
8 tbsp120 mLUnsalted Butter
2 tbsp30 mLFresh Chives-chopped
Equipment
Heavy-bottomed saucepan
Whisk
Small saucepan
Measuring cups and spoons
Instructions
Bring Chicken Stock and White Wine to a simmer in a heavy-bottomed saucepan.
Slowly whisk in Grits, Salt, and White Pepper and reduce heat to low.
Cook, stirring constantly, for 45-50 minutes, or until grits are very smooth and creamy. Add more stock if needed to maintain a creamy consistency.
While grits are cooking, prepare Brown Butter: Melt Butter in a separate saucepan over medium heat. Continue cooking, swirling pan occasionally, until butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat immediately.
Remove grits from heat and stir in Gruyère Cheese and Parmigiano-Reggiano Cheese until melted and smooth.
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