Sunday, September 16, 2012

Corn Grits

By Lindsay Blaise

2 c chicken broth
1 c cream
1 c milk
1 c yellow corn grits (also known as polenta)
2-3 ears of roasted corn (cut off the cob)
1/4 c butter
1-2 t salt (to taste)

Bring all liquids to boil, turn down heat and add grits. Simmer until grits are thick, add in salt and butter and the roasted corn. Enjoy!

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