Parmesan Grits

A creamy side dish with a small kick from garlic and parmesan cheese.
July 18, 2015

Ingredients

  • 1 cups polenta (coarse cornmeal)
  • 2 cups water
  • 1 cup cream
  • 1/4 cup parmesan
  • 2 tablespoons unsalted butter
  • 2 tablespoons garlic, finely grated

Preparation

  1. Soak the polenta overnight if you can to speed up the cooking time. Put the water and polenta in a stockpot and bring to a boil, whisking briskly to prevent clumping. Reduce the heat to low and cook, whisking frequently, for about 60 minutes, or until the water is absorbed.
  2. Add in the cream and continue cooking. Add in additional water as needed, until the grits are soft.
  3. Add in grated garlic. Add the cheese and butter, stirring gently until incorporated. Salt to taste.

Serves 8

Related Stories & Recipes

Ingredients

  • 1 cups polenta (coarse cornmeal)
  • 2 cups water
  • 1 cup cream
  • 1/4 cup parmesan
  • 2 tablespoons unsalted butter
  • 2 tablespoons garlic, finely grated
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60