Decadent Parmesan Cheese Grits…
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Luckily for us, we live in Atlanta, Georgia. Within an hour to an hour and half we can be in the mountains of our great state. We love taking what we call “day trips” and one of our frequent destinations is Helen, Georgia and the surrounding area. Helen is a touristy, Bavarian town on the Chattahoochee River in the Blue Ridge Mountains. Our preferred destination is just outside of town – Nora Mills. We had to make the trip to get the key ingredient for our decadent parmesan cheese grits.
You can read all about the mills history here Nora Mill Granary. As you can see in the above photo, the gristmill has been around for a long time…since 1876, It is a working mill and they produce products such as flour, biscuit mix, cornmeal, pancake mix. But our most favorite thing that they produce is their yellow speckled grits…Dixie Ice Cream. We also love their packaging. The grits come in this beautifully crafted muslin bag:
Didn’t I tell you it was cute? The yellow grits have more bite to them – dare I say grit 🙂 I really like making these for dinner meals to accompany sautéed shrimp or grilled pork tenderloin.
Ingredients
- 3 cups of water
- 1 cup half and half
- 1 cup Nora Mills Dixie Ice Cream grits
- 1/2 stick of butter
- 1 tsp salt
- 1 1/2 cups freshly grated parmesan cheese
Instructions
Bring water and salt to boil.
Add grits and stir for one minute.
Place tight fitting lid onto the pot.
Simmer 10 minutes on low.
Carefully take off lid and add the half and half, and cook for 2 minutes.
Stir in the butter and the cheese and continue to simmer for 8 more minutes.
Grits should be creamy.
you can garnish with flat leaf parsley, scallions or chive...but it's not necessary.
https://2beesinapod.com/decadent-parmesan-cheese-grits/
Boil water and salt…
…add grits.
Grate the fresh parmesan while the water is coming to boil…
…add the grits to the boiling water.
Add butter…
…and half and half.
Freshly grated parmesan…
I added a bit of Italian parsley because I had it in the fridge. Sometimes I top it with scallions or chives.
You can make the grits ahead if you like. I do this with my leftovers. I grease a 13 x 9 inch pan and pour the grits in. I cover with aluminum foil and refrigerate. I can cut the grits just like polenta and heat up only what I need.
These grits are delicious, if I do say so myself 🙂 Decadent parmesan cheese grits are perfect for brunch, dinner, as a side dish or the main attraction.
If you’re ever in our neck of the woods we’d love to show you around. Nora Mills Granary is a family favorite for us. Please visit their website in the link above to read more about their history and to order your own Dixie Ice Cream 🙂
I need to get some of these grits. I could eat my weight in fried fish, cheese grits and greens 🙂
CoCo – we would be honored for you to share our supper table 🙂