My dog-walking partner mentioned that she loves grits and I was surprised. She’s from Minnesota.
I thought grits were decidedly Southern. She looked at me and said, “Gwen, anyone can love grits.” Touche!
Here is a recipe from my 3rd book, Par Fork! The Golf Resort Cookbook. Top with some cooked shrimp and you’ve got a hearty meal.
I’ve put this dish in “side” dishes, but it works for breakfast or brunch, too.
Prosciutto & Romano Cheese Grits
Serves 6
Ingredients
3 cups chicken stock
3/4 cup course ground grits
1/2 cup heavy cream
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1 teaspoon olive oil
1 tablespoon minced shallots
1 teaspoon minced garlic
1/4 pound thinly sliced prosciutto, chopped
1 tablespoon fresh thyme leaves
Freshly ground white ground pepper
Method
1. Bring the chicken stock to a boil in a saucepan. Whisk in the grits and cream until smooth, and then turn the heat to low and cover. Cook, stirring occasionally, until all the liquid is absorbed and grits are creamy, 10 minutes or less. Stir in cheese. Keep warm.
2. Heat olive oil in a skillet over medium heat. Add shallots and garlic. Cook, stirring once, until shallots are soft, about a minute. Mix in prosciutto and thyme. Stir mixture into hot grits. Season with freshly ground white pepper.
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