Aug 21, 2007
Herbed Grits
- 1 cup milk
- 1 cup chicken stock
- 3 tbsp butter
- 1/2 cup quick grits
- kosher salt
- cracked pepper
- 1/2 tsp dry thyme
- 1/4 tsp dry sage
- grated parmesan
- Combine milk and chicken stock in a saucepan and bring to a boil.
- Stir in the butter and reduce the heat to a simmer.
- Stir in the grits. Season with kosher salt and cracked pepper.
- Stir in the herbs and let simmer uncovered for 10 minutes, stirring often.
- Sprinkle with the parmesan and check the seasoning. Serve.
good