Bring the Chicken Stock, Salt, and White Pepper to a boil in a medium saucepan.
Slowly whisk in the Stone-Ground Grits, reducing heat to low.
Cover and simmer for 25-30 minutes, stirring frequently to prevent sticking. The grits are done when they are thick and creamy.
While the grits are simmering, prepare the Brown Butter: Melt the Unsalted Butter in a separate saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat immediately.
Stir the Brown Butter, Grated Parmesan Cheese, Fresh Chives, and Fresh Parsley into the cooked grits until well combined.
Serve immediately.
Ingredients
4
1 cup240 mLStone-Ground Grits
4 cups960 mLChicken Stock
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLWhite Pepper
6 tbsp90 mLUnsalted Butter
1/2 cup120 mLGrated Parmesan Cheese
2 tbsp30 mLFresh Chives-chopped
1 tbsp15 mLFresh Parsley-chopped
Equipment
Medium saucepan (2)
Whisk
Instructions
Bring the Chicken Stock, Salt, and White Pepper to a boil in a medium saucepan.
Slowly whisk in the Stone-Ground Grits, reducing heat to low.
Cover and simmer for 25-30 minutes, stirring frequently to prevent sticking. The grits are done when they are thick and creamy.
While the grits are simmering, prepare the Brown Butter: Melt the Unsalted Butter in a separate saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat immediately.
Stir the Brown Butter, Grated Parmesan Cheese, Fresh Chives, and Fresh Parsley into the cooked grits until well combined.
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