Parmesan Cream Grits

As promised in Monday’s post on Eric Ripert’s latest cookbook, Avec Eric, for the next week I’m going to be posting recipes inspired by the dishes in his book. Of all the recipes I tested, Eric’s Roasted Pork Loin with Wild Mushrooms, Garlic, and Sage Pan Au Jus is the one I’m still dreaming about. We all know how I love mushrooms, but the perfect combination of flavors in this recipe are what makes it so special.

On its own, it’s delightful. Served over creamy parmesan grits, it’s spectacular. The pork recipe is posted on the Amazon page for Eric’s book. So I decided I’d post the recipe for what may be my most indulgent grits recipe to date so, you too can serve this spectacular dish that’s perfect for a cool, fall dinner.

Ingredients

  • 3 tablespoons butter, divided
  • 1 cup stone-ground grits
  • 2 tablespoons flour
  • 1 cup lowfat milk
  • 3 ounces Parmesan cheese, grated

Directions

  • Bring three cups of water, 1 tablespoon of butter, and a large pinch of salt in 2-quart saucepan and bring to a boil.
  • Slowly whisk in grits and reduce heat to low-medium. Simmer for 30 minutes, stirring frequently.
  • In a small saucepan, melt remaining butter over medium heat. Add flour, stirring until smooth, but not brown like a roux.
  • Slowly add milk 1/4 cup at a time, whisking until fully incorporated. Once the sauce thickens, add the remaining milk 1/4 cup at a time.
  • Continue whisking as sauce simmers for about 5-10 minutes. Add the Parmesan cheese, whisking until cheese had melted.
  • Using a rubber spatula, pour the cheese sauce into the grits and stir until fully incorporated. Salt and pepper to taste.

Notes: This recipe serves four 3/4 cup servings. I use Anson Mills stone ground grits which require a long cooking time. You could use quick cooking grits – which would require you to reduce the water by 1/2 cup and the initial simmer time down to 10 minutes.

What you’ll need: A 2-quart saucepan and a small saucepan.

What you want to know: One 3/4 cup serving of grits is approximately 271 calories, 12 grams of fat, 1 gram of fiber, and 6 Weight Watchers points.

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1 Comment

Filed under Grains

One response to “Parmesan Cream Grits

  1. Pingback: A December to Remember | sarahmcsimmons.com

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