Parmesan Herb Grits
2020 Recipe Contest Winner
Recipe by: Kristy Smith from Sevierville, Tennessee – Old Mill Recipe Contest 2020 Runner Up
"It’s true that grits are a breakfast staple, but did you know they can also serve as the perfect side dish for your dinner?
I found out when visiting a charming bed and breakfast that served nightly Southern dinners with grits. Now, instead of mashed potatoes at home, this is the recipe I use for my side dish!
The Old Mill Grits is the reason this recipe is so good — and let me just say, they aren't your ordinary store-bought variety; these taste even better than any other kind out there on the market today and left me craving more.”
Yield: 2-4 Servings
PARMESAN HERB GRITS
Prep time: 10 MinCook time: 32 MinTotal time: 42 Min
Ingredients
- 1 can (14.5 ounces) chicken broth
- ½ cupThe Old Mill White Corn Grits
- 1 cup heavy whipping cream
- ½ cup grated Parmesan cheese
- 4 tablespoons unsalted butter, or to taste
- ½ teaspoon chopped fresh rosemary
- Salt and pepper to taste
Instructions
- Place the chicken broth in a medium saucepan, and bring to a boil over medium-high heat. Stir in the grits. Reduce the heat to low, and let the grits cook 15 to 20 minutes, stirring constantly, until the grits thicken.
- Stir in the cream, and continue to cook, stirring constantly, 10 minutes more. Stir in the Parmesan cheese, butter, and rosemary. Season with salt and pepper to taste. Grits will be thick. Add more cream or chicken broth or water as needed. This recipe is easily doubled.
Quick Cooking Tip
- Cook the grits in a mixture of broth, cream, and rosemary for 30 minutes, stirring constantly. Stir in the cheese, the butter, and salt and pepper to taste.