Brittany Luse’s Weekend Grits

When I started dating my now husband, I  didn’t cook him anything for like three months besides scrambled eggs and some toast. And so one day I was like, I really like him. I'm gonna show him that I like him and I decided to make him shrimp and grits and collard greens. This recipe for grits is simple and perfect when you want to have good, deeply savory grit. And please, I'm not even wading into the savory versus sweet grit conversation. 

INGREDIENTS 

• Salt

• 1 cup yellow grits, Bob’s Red MiIl dry polenta preferred

• ¼ cup heavy cream

• 2 tablespoons butter

•  ¼ - ⅓ cup grated cheese, your preference,  but something with flavor

 DIRECTIONS

1. In a medium-sized pot, bring 3 cups of lightly-salted water to a lively simmer over high heat.  Swirl in 1 cup of yellow grits, return to a simmer and lower the heat to medium or medium-low depending on your stove. Continue to slowly cook 50-60 minutes, whisking every few minutes, and adding in more liquid if you need to keep the grits from sticking.

2. You will know they are done when each grit starts to look like a fat, gorgeous yellow pearl. Turn off the heat and stir in the heavy cream, butter, and as much cheese as you like. Season with salt and pepper to taste.

3. Serve topped with my Weeknight Collard Greens, a nice ladle of potlikker from the greens  and  scallions, tomatoes, and white vinegar as garnish, and Frank’s Red Hot sauce for added punch.