4 cups water
3/4 teaspoon salt + additional to taste
1 cups stoneground grits
3 Tablespoons butter
1 cup piave vecchio or parmigiana reggiano cheese, grated
1/2 cup roasted red pepper, chopped (optional)
2 Scallions, chopped, for top

You will also need:
3 qt. pot with lid
Cheese grater
Paring knive

Bring the water and salt to a boil over high heat.  Add the grits and stir to prevent lumping. Cover, reduce to a simmer and cook for at least 20 minutes. Turn off the heat and add the butter and the cheese. Stir well to melt and to incorporate. Add the roasted red pepper, if using. Add more salt, if needed, to taste. Scatter the chopped scallions on top.

Serves 4 people as breakfast dish or 8 people as part of appetizer course with seared scallops.

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