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Lowcountry Rice Grits

Also called broken rice, its origin in South Carolina because of the deep rice roots of our state. It became a local favorite because it is sweet and clean on the palate, and creates canvas that pairs beautifully with any sauce.  I topped this creamy base with shrimp and summer squash sautéed in my tomato butter ( recipe coming this week for that).  It was absolutely amazing!


You will need:

1 cup rice grits

1 tsp salt

3 cups chicken stock

3 cups water

1 tbsp mascarpone or cream cheese

Black pepper to taste


Place the grits, salt and liquid into a big pot, slowly bring to a boil, covering the pot. Stir, stir Stir!  While the directions tell you to cook for 45 minutes, I simmered for 20, turned off the stove then left them covered for another 20 minutes.  At the end of 20 minutes stir in the mascarpone.  You can add grated cheddar and/ or grated pecorino for even more flavor. Finish with black pepper to taste.





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