Parmesan Herb Grits

Polenta-style grits finished with Parmesan and fresh herbs - an elegant dinner bed for braises, mushrooms, or seared scallops.

Ingredients

• 1 cup stone-ground grits
• 4 cups water or broth
• 1 teaspoon salt
• 3 tablespoons butter
• 3/4 cup grated Parmesan
• 2 tablespoons chopped fresh parsley or thyme
• Black pepper
• Splash of cream, optional

Directions

1. Cook the grits in the salted water or broth, low and slow, until creamy, about 25 minutes.

Stir in the butter, Parmesan, and herbs.

1. Loosen with a splash of cream if needed, season with black pepper, and serve.

Notes

Grits and polenta are close cousins; this version leans Italian.