Thursday, May 28, 2015
We went to Austin this past weekend for my cousin Rachel's wedding. The main course at the reception was either short ribs or chicken with grits. Thinking they were mashed potatoes I took a bite and was pleasantly surprised to find out that it was grits. They were cheesy, buttery, and creamy. I decided I needed to make some when we got home to go with our steaks and pork loin. I think they turned out really well! I used chicken broth, butter, half & half, salt, and Italian blend cheese. It's perfect for dipping the meat into it to add more flavor. David even liked it! I've noticed recently that a lot of chefs have been adding grits as a side for their dishes. You should really try it! I'll add the recipe to side dishes.
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