In my opinion, grits can be eaten with any meal, as a side to any protein. Shrimp and grits? Obviously. Steak and grits? Of course. Bacon and grits? No problem.
So it’s no surprise that grits show up on my table on a weekly basis. I consider the corn meal a great mode of transportation to get the parmesan and cream into my stomach. Sometimes, if I get super crazy, I also add spinach and peas and just eat the grits right out of the pan as my evening meal. Or, every now and then I mix it up and add jalapenos and cheddar. That’s usually when I’m feeling extra crazy.
Creamy Parmesan Grits
1/2 cup yellow corn meal/grits/polenta (I’ve bought all different kinds, and they all work well)
1 cup chicken broth
1/2 cup heavy cream
1 tbs butter
1/4 cup grated parmesan
Salt & Pepper to taste
Bring broth to a boil and whisk in corn meal slowly. Reduce heat to med-low and simmer gently 10 minutes stirring frequently. Add cream and simmer another 20 minutes. Remove from heat and stir in butter, parmesan and salt & pepper. Top with parmesan shavings.
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