Quick, Soft, Sexy Grits

This silky and rich version of the dish that Southerners eat for breakfast, lunch or dinner easily lives up to Jan Birnbaum's colorful name for it.

Slideshow: Delicious, Quick Side Dishes

  • Total Time:
  • Servings: 6

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  • 6 cups chicken stock or canned low-sodium broth
  • 2 cups heavy cream
  • 4 tablespoons unsalted butter
  • 2 large garlic cloves, minced
  • Kosher salt and freshly ground pepper
  • 2 cups quick grits
  • Tabasco

How to make this recipe

  1. In a large saucepan, combine the stock, cream, butter and garlic. Add 2 teaspoons of salt and 1/4 teaspoon of pepper and bring to a boil. Slowly whisk in the grits and cook over low heat, whisking often, until thick and completely smooth, about 10 minutes. Season with salt, pepper and Tabasco and serve.

Contributed By Published October 2002

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