(RECIPE FROM ESQUIRE, 1/97)
1Cup stone ground white or yellow grits
3 cups chicken broth
2 oz dried mushrooms
quarter cup heavy cream (4 Tablesp)
two to 3 cloves garlic, fresh parsley,
2 Tablesp real parmesan or locatelli cheese(though any cheese will do)
Do this before you leave for work and have grits waiting when you get home. Put grits and stock in crock pot, turn on low. Add any "gourmet" plastic pack of 2-oz dried mushrooms. Put a handful of parsley leaves and 2 or more peeled garlic cloves in the food processor and grind them up. (or just put toothpicks in the garlic cloves --who wants to clean that food processor??) Add to pot, put on lid, go to work.
When you get home, open pot, stir in cream and one-eighth cup or more grated cheese. Any cheese will do, even cheddar if it's real cheese. Put the cover back on for 10 min--or longer if you like. Nothing much can happen to grits.
MORGAN MILL 704-862-4084 (N. CAROLINA) FALLS MILLS 615-469-7161(TENNESSEE) FOR REAL GRITS, NOT BLAND SUPERMARKET KIND. ALWAYS STORE GRITS IN REFRIGERATOR OR THEY WILL GET CRITTERS.
ALTERNATELY: Follow the directions on the side of Quaker Oats Quick Grits for "Quick Cheese Grits"
-2 cups water (I used chicken stock)
- one half cup Quaker grits
--4 oz shredded cheese (they call for velveeta-type but I used cracker barrel)
--dash garlic powder (I used cloves on a skewer, but couldn't taste it. Maybe
mince the garlic cloves)
--2 Tablsp cream or half and half.
--minced parsley
In saucepan, bring chicken stock to a boil. Slowly add grits and stir with a whisk. Put on lid, lower flame and cook 5 min, stirring occasionally. When thick, add parsley, cheese and a good jolt of cream or half and half. Cook another 2 minutes.
The Johnson Family Cookbook