Time: 30 minutes
You will LOVE this recipe for so many reasons – it is great for a quick, healthy breakfast with a runny egg on top, or as the base to put chili or stew on top of! No matter what you decide to do with this recipe, you will love it!
Music Selection: Calum Scott – No Matter What
4 cups vegetable or chicken broth
1 cup cornmeal
1 shallot, finely diced
1 Tbsp butter
½ cup heavy cream
1 cup mascarpone (or ricotta) cheese
In large saucepan, melt the butter and saute the finely diced shallot.
Add in the broth and bring to a boil.
Slowly, add the cornmeal, while whisking. Bring to boil and lower heat. Keep whisking. They will need to cook for about 15 – 20 minutes.
Once it is thickened, remove from heat and add in the mascarpone cheese, and mix it well so it melts and is evenly in the grits. Add in the cream and add salt to taste.
Serve this as a breakfast side to eggs, or in a bowl that you can ladle chili or stew over (like instant pot beef and mushroom stew).
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