Christopher Schwarz Post author 2 1/2 Tbs. unsalted butter 2 1/4 cups chicken stock 1/2 cup grits 1–2 cups heavy cream 1 tsp. chopped garlic 1/2 tsp. thyme 3/4 cup goat cheese 1–2 Tbs. Chopped chives Salt and fresh cracked white pepper to taste Bring the chicken stock and butter to a boil in a thick-bottomed saucepan. Stir in the grits and return to a boil. Reduce the heat, allowing the grits to cook for another 15 minutes at a low boil, and until the grits are thick and have absorbed most of the chicken stock. Stir occasionally to keep the grits from sticking. Add 1/2 cup of the heavy cream to the pot and reduce the heat, allowing the grits to cook slowly for another 10 minutes. As the liquid is absorbed, add more cream, cooking the grits until the desired consistency. Add salt and pepper to taste with a total cooking time of at least an hour. The grits should be thick and full-bodied. Fold in the chopped garlic, thyme and crumble the goat cheese on top. Bake at 350º for 10 minutes. Garnish with chopped chives
Posted on: Wed, 19 Mar 2014 20:21:48 +0000
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