2 c. chicken broth (water can be used too)
1 c. grits (not instant)
4 Tbsp. butter
1.5 c. heavy cream
salt and pepper
1. Combine grits and chicken broth in a medium pot. Bring to a boil and cook for roughly 3 minutes while continuously stirring.
2. Reduce heat to medium-low, add butter, and reduce liquid by half.
3. As the broth reduces add heavy cream in three to four additions and stir. (This should take 50 to 60 minutes).
4. Season with salt and pepper. Stuff face (with eggs in a basket)!
Might also enjoy:
|Brie Bites with Berry Sauces|
|"Cheater" Pumpkin Muffin|
|Pancake Eggs Benedict|