Yields4 Servings
 4 cups chicken stock
 1 tsp salt
 1 cup coarse yellow grits
 ½ cup bleu or whatever kind of cheese you like
 shaved parmesan
 salt and coarse black pepper
 crumbled bacon (optional)
 sliced green onions (optional)
 fried or soft-boiled egg (optional)
1

Bring the chicken stock and teaspoon of salt to a boil in a medium-sized pot with a good lid.

2

Turn heat to medium and slowly whisk in the grits. Turn the heat to its lowest setting, cover, and let steam for about 20 minutes. It’s better if you can resist picking up the lid to peek inside, but your kitchen, your rules.

3

Once grits are tender—and you do have to taste them to know—stir in the bleu cheese with a wooden spoon. Add a little butter if you feel like it. Dust on the salt, pepper, and parmesan.

4

You can stop here—I mean what exactly is your decadence tolerance limit, anyway? Or you can add crumbled bacon, green onions, a cooked egg, furikake, curry, leftovers... whatever sounds good to you, killer.

Ingredients

 4 cups chicken stock
 1 tsp salt
 1 cup coarse yellow grits
 ½ cup bleu or whatever kind of cheese you like
 shaved parmesan
 salt and coarse black pepper
 crumbled bacon (optional)
 sliced green onions (optional)
 fried or soft-boiled egg (optional)

Directions

1

Bring the chicken stock and teaspoon of salt to a boil in a medium-sized pot with a good lid.

2

Turn heat to medium and slowly whisk in the grits. Turn the heat to its lowest setting, cover, and let steam for about 20 minutes. It’s better if you can resist picking up the lid to peek inside, but your kitchen, your rules.

3

Once grits are tender—and you do have to taste them to know—stir in the bleu cheese with a wooden spoon. Add a little butter if you feel like it. Dust on the salt, pepper, and parmesan.

4

You can stop here—I mean what exactly is your decadence tolerance limit, anyway? Or you can add crumbled bacon, green onions, a cooked egg, furikake, curry, leftovers... whatever sounds good to you, killer.

killer grits

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