Recipe by: Kristy Smith from Sevierville, Tennessee – Old Mill Recipe Contest 2020 Runner Up
“Grits aren’t just for breakfast! I discovered this when I visited a charming bed and breakfast that served a nightly Southern dinner with grits. Now I make this grits’ recipe as a substitute for mashed potatoes. The Old Mill grits are better than any grits available in the grocery store!”Print
Parmesan Herb Grits
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 to 4 servings 1x
- 1 can (14.5 ounces) chicken broth
- ½ cup The Old Mill White Corn Grits
- 1 cup heavy whipping cream
- ½ cup grated Parmesan cheese
- 4 tablespoons unsalted butter, or to taste
- ½ teaspoon chopped fresh rosemary
- Salt and pepper to taste
- Place the chicken broth in a medium saucepan, and bring to a boil over medium-high heat. Stir in the grits. Reduce the heat to low, and let the grits cook 15 to 20 minutes, stirring constantly, until the grits thicken.
- Stir in the cream, and continue to cook, stirring constantly, 10 minutes more. Stir in the Parmesan cheese, butter, and rosemary. Season with salt and pepper to taste. Grits will be thick. Add more cream or chicken broth or water as needed. This recipe is easily doubled.
Quick Cooking Tip: Cook the grits in a mixture of broth, cream, and rosemary for 30 minutes, stirring constantly. Stir in the cheese, the butter, and salt and pepper to taste.