Home cooks and professional chefs alike are passionate about grits; we find the key is to cook them slow and stir constantly. For a cocktail party, we serve them in 4oz clear cups. (For a great selection of artistic disposable tableware check out sweetflavorfl.com.) If you’re looking for something a bit different, substitute the chives with parsley, chervil, basil, or cilantro. A word of advice: When serving, use a 4oz ladle to keep it neat.
Yield: 15–18 tasting portions
Home cooks and professional chefs alike are passionate about grits; we find the key is to cook them slow and stir constantly. For a cocktail party, we serve them in 4oz clear cups. (For a great selection of artistic disposable tableware check out sweetflavorfl.com.) If you’re looking for something a bit different, substitute the chives with parsley, chervil, basil, or cilantro. A word of advice: When serving, use a 4oz ladle to keep it neat.
Yield: 15–18 tasting portions
Bring chicken stock to a boil. Slowly add grits, whisking constantly. Reduce heat to medium-low. Cook until grits are tender, stirring occasionally with a rubber spatula so they don’t get lumpy or stick to bottom of pan. Shut off heat and add cream, cheese, butter, and chives. Season with salt and serve immediately.
