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Post by braided-rug on Mar 3, 2007 13:47:55 GMT 10
CREAMY WHITE GRITS: 12 cups chicken stock, homemade or Swanson's Low-Sodium 4 ½ cups coarse stone-ground white grits 1 cup heavy cream Salt and white pepper to taste Heavy-bottomed stockpot or large saucepan Bring the chicken stock to a boil in the heavy-bottomed stockpot or large saucepan. Slowly pour in the grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits do not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass. Continue to cook the grits for 20 - 25 minutes, stirring frequently. The grits should have absorbed all of the chicken stock and become soft. Stir in the heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy like oatmeal. Season to taste with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become too thick, add warm chicken stock or water to thin them. From: www.ediblelowcountry.com/pages/recipes.htm#collards
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