Ingredients
2 c. low-sodium chicken broth
2 c. water
Kosher salt
1 c. corn grits
4 tbsp. butter, divided
1 c. shredded cheddar
1/4 c. freshly grated Parmesan
Freshly ground black pepper
Preparation
Step 1In a medium saucepan, bring broth and water to a boil and season generously with salt. Reduce heat so mixture is at a simmer, then whisk in grits. Simmer, stirring often, until grits have absorbed liquid and are very tender, 10 minutes. Remove from heat.Step 2Stir in butter and cheeses and season with salt and pepper.
Grits are popular in Southern cuisine, while polenta is popular in Italian cuisine, but both are porridges made from stone-ground corn. The difference is in the types of corn they come from—polenta is made from yellow corn, while grits are made from white corn. You’ll also notice a slight difference in texture. Polenta is coarser, while grits are softer, nearly smooth, which makes them perfect for porridge. To get that perfectly creamy—not lumpy—texture, stir the grits frequently and add the cheese off the heat so it melts smoothly into the grains. To infuse the grits with flavor, you’ll boil them in a combination of chicken stock and water. (For a vegetarian version, you can opt for veggie stock or all water.) Have you made these? Let us know how it went in the comments below!
