Parmesan Grits (Polenta)
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
Units
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
- 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.
- Add the onion and reduce the heat.
- Sauté until onion begins to turn translucent.
- Add the garlic and sauté an additional minute or just until the garlic releases its aroma.
- Add the water and the grits.
- Bring to a boil and then reduce the heat to maintain a simmer.
- Cover and cook 5 minutes, or the length of time indicated on your grits packaging.
- Once the grits have finished cooking stir in the butter.
- Once the butter has melted add the parmesan cheese and cream; stir to combine.
- Add the thyme, rosemary, and a squeeze of lemon.
- Taste and adjust the seasoning as needed.
Nutrition
- Serving Size:
- Calories: 157
- Sugar: 0.9 g
- Sodium: 310.4 mg
- Fat: 13.5 g
- Saturated Fat: 6.7 g
- Trans Fat: 0.1 g
- Carbohydrates: 7 g
- Fiber: 0.6 g
- Protein: 2.9 g
- Cholesterol: 27.3 mg
Find it online: https://lifeatthetable.com/parmesan-grits/
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