Creamy Preferred

Truly American or not - I guess it really does not matter, grits are just good.

I enjoy them for breakfast prepared with cheese and a touch of cayenne. But, grits are not just for breakfast. It's aka polenta in my family; enjoyed topped with a Bolognese sauce - just like my grandfather from Marche Italy would have prepared for dinner years ago. 

Parmesan Pan Grits
recipe by George Hirsch | Serves two – four

2 cups cooked grits, follow package directions with 1/2 water, 1/2 milk
2 Tablespoons olive oil
6 cloves caramelized garlic
1/4 cup sweet onion, chopped
1/4 cup Parmigiano-Reggiano, shaved
2 teaspoons fresh sage, rubbed
fresh grated nutmeg
fresh grated black pepper
2 Tablespoons grated Parmigiano cheese

Pre heat a non stick sauté pan.

Add olive oil, garlic, and white onion, cook until onion is tender.  Add cooked grits and top with Parmigiano-Reggiano shavings.  Toss or stir grits, add rubbed fresh sage, fresh grated nutmeg, and pepper.  Continue to toss, cook for ten minutes and top with extra Parmigiano cheese.