The cheese corn grits/polenta is an easy dish to make especially with a cold water start. The combination of the tangy, bourbon-based barbecue sauce with the creamy polenta/cheese is a meal that is worthy for company but quick and easy for a week night.
4cupschicken broth can use low-sodium broth if you're watching your sodium
1clovegarlic minced
1cupold-fashioned grits or polenta
4ouncessharp cheddar cheese shredded1 ½ cups
2Tablespoonsolive oil
2Tablespoonsbutter
2Tablespoonsheavy cream
Kosher salt and freshly ground pepper.
3green onions thinly sliced
Instructions
In a medium saucepan mix the cold chicken broth, minced garlic and grits or polenta and over moderate heat.Bring to a low boil, stirring frequently, until the grits are tender, 20 minutes. ( It will take longer with the polenta).
Remove the saucepan from the heat and stir in the cheese, olive oil, butter and cream. Season with salt and pepper and serve immediately with more butter, cheese, or your favorite topping. We like to serve it with barbecued shrimp and a sprinkle of green onion around the dish.
Notes
If using polenta, it will take a little longer to finish.