PROSCIUTTO AND ROMANO CHEESE GRITS
3 cups chicken stock
3/4 cup instant white grits
1/3 cup heavy cream
3/4 cup grated Romano cheese
1 teaspoon olive oil
1 tablespoon shallots, minced
1 teaspoon garlic, minced
1/4 pound thinly sliced prosciutto, chopped
1 tablespoon fresh thyme leaves
Freshly ground black pepper, to taste
Bring the chicken stock to a boil in a saucepan. Gradually and slowly whisk in the grits until smooth. Whisk in the cream. Turn heat to low and cover. Cook, stirring occasionally, until all the liquid is absorbed and grits are creamy, about 7 minutes. Stir in the cheese. Keep warm.
Heat olive oil in a small skillet over medium heat. Add shallots and garlic. Cook, stirring once, until shallots are soft, about a minute. Mix in prosciutto and thyme. Stir mixture into hot grits. Season to taste with pepper.
Makes 6 servings
Adapted from source: Par Fork! The Golf Resort Cookbook by Gwen Ashley Walters and Olin Ashley
3 cups chicken stock
3/4 cup instant white grits
1/3 cup heavy cream
3/4 cup grated Romano cheese
1 teaspoon olive oil
1 tablespoon shallots, minced
1 teaspoon garlic, minced
1/4 pound thinly sliced prosciutto, chopped
1 tablespoon fresh thyme leaves
Freshly ground black pepper, to taste
Bring the chicken stock to a boil in a saucepan. Gradually and slowly whisk in the grits until smooth. Whisk in the cream. Turn heat to low and cover. Cook, stirring occasionally, until all the liquid is absorbed and grits are creamy, about 7 minutes. Stir in the cheese. Keep warm.
Heat olive oil in a small skillet over medium heat. Add shallots and garlic. Cook, stirring once, until shallots are soft, about a minute. Mix in prosciutto and thyme. Stir mixture into hot grits. Season to taste with pepper.
Makes 6 servings
Adapted from source: Par Fork! The Golf Resort Cookbook by Gwen Ashley Walters and Olin Ashley
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