I have great taste!

THE BEST POLENTA (or grits) EVER

Not pictured… but I mean, how pretty can grits really be? These are cheesey and creamy grits (the best kind, obv) and I got this recipe and these step by step instructions directly from Roy’s corporate executive chef… he used to cook Thanksgiving dinners for my family and me (back when my sister worked there). Now that she no longer works there, I hit him up for his stuffing recipe, (which uses polenta) found here. Enjoy!

INGREDIENTS
1 cup of fine italian polenta (cornmeal)
2 quarts of half and half cream
1 cup of freshly grated imported parmesiano reggiano cheese
1 log of goat cheese
Butter
Kosher Salt
Peppermill

• In a wider than it is tall large round saucepan, pour in the half and half over medium heat until it begins to boil. Season with salt and pepper (2-3 tablespoons of each)
• Once it starts boiling, lower the temperature and use a whisk to mix in the polenta. This will seem like the wrong proportion, but trust the recipe, and don’t add more than the 1 cup instructed
• With a rubber spatula, stir the polenta slowly with the following pattern: 2 circles and then lines up and down the pan, 2 more circles and then lines across the pan, like you’re drawing a grid. This helps to ensure that none of the polenta burns and sticks to the bottom of the pan. Lower the temperature if you have to.
• When the polenta begins to thicken up, add about 1/2 to 2/3 of the log of goat cheese, or to your particular taste.
• Add the cup of Parmesiano Reggiano cheese as well, and mix in well. Continue mixing like you were before, in the circle circle, grid method.
• Add a cube of butter, and you’re done! The polenta should be very creamy. Set this aside in a large bowl and leave it in the oven to keep warm.