Chattanooga Times Free Press - Parade - - Parade Picks -

“For this recipe I cook the grits for 50 min­utes, un­til they’re smooth and creamy,” says Garten. “Of course, adding half-and-half, but­ter and Ro­que­fort cheese will make any­thing taste bet­ter!”

Bring 6 cups wa­ter to a full boil in a heavy 4-quart saucepan. Add 1 Tbsp kosher salt; slowly add 1½ cups quick­cook­ing (5-minute) grits (such as Quaker), pour­ing them in a thin, steady stream, whisk­ing con­stantly. Re­duce heat to low; sim­mer, stir­ring oc­ca­sion­ally, 5–7 min­utes, un­til grits have thick­ened.

Stir in 2 cups half-and-half and 3 Tbsp un­salted but­ter. (It will seem very thin, but grits will thicken again as they cook.) Bring to a boil over medium. Re­duce heat, cover and sim­mer 45 min­utes or un­til smooth and creamy, stir­ring oc­ca­sion­ally. Re­move from heat. Stir in 3 oz Ro­que­fort, crum­bled, kosher salt and freshly ground black pep­per to taste. Serve hot. Serves 6.

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