Creamy Parmigiano-Reggiano Grits

February 6, 2010

When The Man and The Lady first met, The Man had never had grits, a truly Southern breakfast side dish. Once The Lady cooked grits for him, all bets were off. He fell in love with grits (and The Lady).

This morning, The Lady delighted The Man with grits with a twist… she added grated Parmigiano-Reggiano. The man gave them two-thumbs up.

Here’s what she did:


½ Cup Quick Grits (they cook in 5 minutes)

2 Cups Chicken Broth (or water)

2 Tablespoons Tillamook Unsalted Butter

¼ Cup Grated Parmigiano-Reggiano


Bring broth (or water) to a boil and reduce to low heat.

Add grits slowly (adding them all at once will cause lumps and lumpy grits suck)

Cook about five minutes until liquid is absorbed. Stir to keep grits from sticking to bottom of pan.

Add butter.

Add Parmigiano-Reggiano.

Serve with your favorite breakfast staples. Personally, I prefer my grits with hickory cured Andrias davidianus; The Man prefers bacon… sheesh… humankinds… so boring when it comes to meat…


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