Grits in a bowl with a biscuit and spoon laid out next to it with placemats and an overhead view of the table
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How to make the perfect grits

Chef Beth Cosgrove of Palmetto Bluff Club brings a unique blend of Midwestern roots and Southern culinary expertise to her kitchen.

“I grew up in the Midwest, where potatoes and bread were our staple starches,” Cosgrove said. “Over the years, however, I have come to love the hominess and versatility of grits. They are comforting and warming, making them the perfect base for many meat and fish dishes.  As a chef, I believe in progressive seasoning — ensuring that every ingredient used, from start to finish, adds flavor and depth to the dish. That’s why I always prefer to use a flavored stock instead of water for my grits. I then season and enhance them based on what I am serving. Grits are incredibly adaptable, with varying cooking times, liquids and processes depending on the brand. Every household has its favorite way to prepare them. While I’m sharing my recipe, feel free to adjust it to your liking. Here’s how I like them:” 

Beth Cosgrove, Executive Chef, Palmetto Bluff Club
Chef Beth Cosgrove seamlessly blends her Midwestern roots with Southern culinary traditions, creating flavorful and comforting dishes at Palmetto Bluff Club.

 Palmetto Bluff Club 

Grits 

Ingredients

1 cup stone ground grits

4 cups chicken broth, preferably homemade

2 bay leaves

1/2 cup Mascarpone cheese (I like this cheese for its subtleness. It adds a creamy mouthfeel but doesn’t take away from the taste of the actual corn)

3-5 tablespoons butter

Salt, to taste

Directions

[1] Rinse the grits in a large bowl with enough water to cover the grits by an inch or two. Using your hand, gently agitate the water so that impurities and husks can come to the top. Strain into a colander. [2] Place grits, bay leaves and chicken broth into a large pot and bring to a boil, while stirring the bottom and scraping the sides constantly with a rubber spatula. Once they come to a boil, reduce the heat to the lowest your stove will go, and cook for 50 minutes to an hour. Remember to stir them every 10 minutes or so. [3] If you see them becoming too thick before they are fully cooked, add a little more chicken broth. Use the broth to adjust the consistency as you like them. [4] Once the grits are fully cooked and creamy looking, remove the pan from the heat. Remove the bay leaves, then stir in the mascarpone cheese, butter and salt to your liking. Enjoy them right away by themselves or with your favorite chicken or fish dish.

“My husband is French, so in the cooler winter months, he often makes us his favorite dish: beef bourguignon,” Cosgrove said. “Instead of eating it with the traditional pasta or rice, I’ll make grits like the recipe above and add plenty of grated Comte cheese to serve with the stew.” 

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