Many long-lived mills here in North Carolina still stone grind the best grits. Slow cooked creamy grits pair well with so many dishes (and stand alone quite nicely, too). Seasoned with fresh rosemary and salty parmesan, enjoy them alongside our Savory Oxtail Stew.
1 cup stoneground grits
4 cups chicken broth, approximately
6 tablespoons butter
1–2 tablespoons roughly chopped fresh rosemary
1 heaping teaspoon white pepper
2 teaspoons salt
1 cup grated Parmesan cheese
1 cup cream or half-and-half, optional
Bring grits and broth to a boil. Add butter, rosemary, pepper and salt. Reduce to a slow simmer, cover and continue to cook about 25 minutes, stirring occasionally, until grits are tender. If they get too thick, add a little more broth or water.
To finish, stir in salt to taste, plus Parmesan. For extra creaminess, blend in half-and-half or cream. Garnish with a bit of grated cheese and rosemary.
Best if served immediately.