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Creamy Grits


Savory Creamy Grits

Delicious Creamy Grits

D. Rattray
These creamy grits are great with shrimp or seared scallops, tender slices of meat, or lamb chops.


  • 1 cup heavy cream
  • 1 can (1 2/3 cups) chicken broth
  • 1 cup water
  • 4 tablespoons butter
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  • 1 cup quick grits


Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently. Serve in place of rice with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry.
Serves 4 to 6.

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