A staple of Southern cooking, grits are a terrific side with any dish that has a savory sauce. They are incredibly simple to make and will hold, covered, on your stove top over very low heat while you finish the cooking the rest of the meal.
Combine the diluted Fond de Poulet Gold®, butter, and salt in a medium saucepan over medium-high heat and bring to a boil. Add the grits gradually, stirring, constantly, and return to a boil. Reduce the heat so the grits are just at a simmer, and cook, stirring frequently, for 20-25 minutes, until the grits have a texture you like.
Additional Tips
The longer you cook the grits, the creamier and thicker they will become. If you cook them longer than 20-25 minutes, you may need to add more stock to thin them.
