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The Grits That Stole Christmas



Ingredients:
2 1/2 Tablespoon(s) unsalted butter
2 1/4 Cup(s) chicken stock
1/2 stone ground grits
32 Tablespoon(s) heavy cream
1 chopped garlic
1/2 Teaspoon(s) thyme
1/2 diced sun-dried tomaotes
3/4 goat cheese
1 chopped chives
1 salt
1 Teaspoon(s) fresh-cracked white pepper
Directions: Bring chicken stock and butter to a boil in a thick-bottomed saucepan. Stir in grits and return to a boil. Reduce heat, allowing grits to cook for another 15 minutes at a low boil, and until grits are thick and have absorbed most of chicken stock. Stir occasionally to keep grits from sticking. Add 1/2 cup heavy cream to pot and reduce heat, allowing grits to cook slowly for another 10 minutes. As the liquid is absorbed, add more cream (between 1-2 cups), cooking grits to the desired consistency. Add salt and pepper to taste with a total cooking time of about an hour. The grits should be thick and full-bodied. Fold in chopped garlic, thyme and diced tomatoes. Crumble goat cheese on top. Bake in 350 degree oven for 10 minutes. Garnnish with chopped chives. Note: Do not use instant grits. Quick grits work.
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