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Cheesy Fontina Grits
http://www.simplyscratch.com/2014/02/braised-pork-shoulder-cheesy-fontina-grits.html
20 minutes
4 servings
Side Dish
0
293 cal/serving
jdelaney72
Ingredients
  1. 2cups (≈488gestimated from: Milk, whole, 3.25% milkfat, with added vitamin D [cup]) Milk, Whole
  2. 1cup (≈240gestimated from: Soup, chicken broth, low sodium, canned [cup]) Chicken Broth, Low Sodium
  3. 1cup (≈170gestimated from: Cereals, corn grits, yellow, regular and quick, enriched, dry [cup]) Corn Grits or Polenta
  4. 3/4tsp (≈2.2gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt
  5. 1/2cups (≈54gestimated from: Cheese, fontina [cup, shredded]) Fontina Cheese fresh grated
  6. 1/4tsp (≈0.6gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper coarse ground
Steps
  1. 1 Measure out a cup of the polenta/grits and add the 3/4 teaspoon of salt to the measuring cup.
  2. 2 In a medium sauce pan, bring up two cups of whole milk plus a cup of low-sodium chicken broth to a boil. Watch carefully this happens quickly. Whisk in the polenta {grits} and keep whisking until the corn grits have absorbed all of the liquids.
  3. 3 Once the liquids have been absorbed add in the grated Fontina and coarse black pepper. Stir until smooth.
  4. 4 Scoop the grits into 4 serving bowls.
https://cloudcookbook.jeffdelaney.com/recipes/224