Description
Creamy and savory Parmesan Rice Grits cooked on the stovetop, perfect for a comforting side dish or a hearty breakfast. This recipe uses rice grits simmered in chicken broth and half-and-half, enriched with Parmesan cheese and fragrant rosemary for a deliciously creamy texture and rich flavor.
Ingredients
Scale
Main Ingredients
- 1 cup rice grits
- 1 cup chicken broth
- 1¾ cup half and half (divided)
- ¼ tsp salt
- 1 Tbsp butter
- ¾ cup Parmesan cheese
- â…› tsp black pepper
- ¼ tsp rosemary
Instructions
- Combine Ingredients: In a large pan, add the rice grits, chicken broth, 1 cup half-and-half, salt, and butter. Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
- Simmer: Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 20 minutes. Cook until the liquid is fully absorbed and the rice grits become tender and creamy.
- Finish the Grits: Remove the pan from heat. Stir in the Parmesan cheese, the remaining ¾ cup of half-and-half, black pepper, and rosemary, mixing well to combine all the flavors thoroughly.
- Adjust Creaminess: If needed, add additional half-and-half to reach your preferred creaminess level before serving.
Notes
- Use chicken broth for a richer flavor, but vegetable broth can be substituted for a milder taste.
- Stir frequently during simmering to prevent the rice grits from sticking to the bottom of the pan.
- Adjust the seasoning with more salt or pepper to taste.
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Leftovers can be reheated with a splash of half-and-half or milk to restore creaminess.
