banner-motortrend-temp
Login | Join Free
> My Profile > My Account
Advertisement

Monthly Newsletter

Be the first to know about the latest issue of Cuisine Noir, updates, events and professionals and organizations who are a part of our culinary movement.

banner-culinary-scoop
callout_sweepstakes
callout_Issue_sidebar
design-and-dine-teaser
social_fbsocial_twsocial_pin
  
Reddit!Del.icio.us!Mixx! Free and Open Source Software News Google! Live! Facebook! StumbleUpon!

Creamy Stone-Ground Grits

By Chef Joseph Randall
Rating
  Rate & Review
(1 people have added this recipe to their favorites.)
  • Servings: 8

Ingredients

  • 4 cups water
  • 1 cup stone-ground yellow grits or quick grits
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 cup butter (1/2 stick)
  • 1/4 cup heavy cream

Preparation

  1. Bring water, salt, pepper and butter to a boil in a saucepan. Gradually stir in grits, cover and cook over medium heat for 20-25 minutes, stirring occasionally. Add cream and cook over medium heat for 5-6 minutes longer, being careful not to burn. Serve hot.

Notes

This recipe developed by Chef Joseph G. Randall. All rights reserved. Copyright © 8/1/2010
↑ Recipe Home
Reviews (0)

Be the first to review this recipe!

Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictyly prohibited without written permission from V. Sheree Publishing, LLC. Violators will be prosecuted to the full extent of the law. Trademark pending.

Site by burrp