I don't know why or how I acquired this love of grits - being a Yankee boy from New York. But my recipe is not your standard method of serving grits. Most people unfamiliar with them are usually exposed at some Southern diner or truck stop where they are served for breakfast as a side dish to eggs, bacon, sausage, etc. The recipe below produces a rich and flavorful side dish to be served at dinner. I'll bet if you serve this your guests will never know what the main ingredient is!Ingredients:
6 cups chicken stock
1 bunch green onions, chopped
5 mushrooms, sliced thinly
1 1/2 cups Quaker® quick grits (do not use instant grits!)
1/4 cup grated cheese (parmesan or romano)
Instructions:
1. In a large saucepan bring the chicken stock to a boil.
2. Slowly add the grits while stirring, otherwise they will clump up.
3. Add onions and mushrooms. Cook covered on a low simmer for 10 minutes.
4. Remove from heat, add cheese.
5. Placed in a buttered casserole dish and bake in the oven at 400 degrees for 20 minutes.
Serving: I usually serve this with chicken, gravy and cornbread.
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