fbpx

Parmesan Herb Grits

OM_Contest_Grits_014

Recipe By: Kristy Smith, Sevierville, Tennessee – Runner Up, Old Mill Recipe Contest 2020

“I discovered that grits aren’t just for breakfast when I visited a charming bed and breakfast that served a nightly Southern dinner with grits. I make these as a substitute for mashed potatoes. Old Mill grits are better than any grits available in the grocery store!”

Print

Parmesan Herb Grits

  • Author: Kristy Smith
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 to 4 servings 1x
Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Loading cart ⌛️ ...
Scroll to Top

What Are You Looking For?

Never miss a recipe!

And, also get our news and updates delivered to your inbox!