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Parmesan Grits (Polenta)

Life At The Table Cajun Shrimp and Grits | a close up of a large bowl of raw grits. what's the difference between grits and polenta; parmesan grits (polenta)
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Make yourself a beautiful dish of grits paired with Blackened Cajun Shrimp for a taste of the south or for a taste of Italy make polenta and pair it with a Juniper Berry Roasted Pork Tenderloin. Whichever you decide your taste buds are gonna love it.

Ingredients

Scale
  • 1/4 cup diced onion
  • 1 tablespoon garlic, minced
  • 1/2 cup grits (polenta)
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 2 tablespoons butter
  • 1/4 cup cream
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • squeeze of lemon juice
  • olive oil

Instructions

  1. Heat a 2-qt. pot over medium-high heat. Once hot, add a bit of olive oil to the pot and swirl to coat the bottom.
  2. Add the onion and reduce the heat.
  3. Sauté until onion begins to turn translucent.
  4. Add the garlic and sauté an additional minute or just until the garlic releases its aroma.
  5. Add the water and the grits.
  6. Bring to a boil and then reduce the heat to maintain a simmer.
  7. Cover and cook 5 minutes, or the length of time indicated on your grits packaging.
  8. Once the grits have finished cooking stir in the butter.
  9. Once the butter has melted add the parmesan cheese and cream; stir to combine.
  10. Add the thyme, rosemary, and a squeeze of lemon.
  11. Taste and adjust the seasoning as needed.

Find it online: https://lifeatthetable.com/parmesan-grits/

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