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Cheddar Grits with Broccoli
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Cheddar Grits with Broccoli
2 cups broccoli florets, fresh or frozen
1½ cups chicken or vegetable stock, plus ¾ cup, reserved
½ cup stone-ground white or yellow grits
½ cup milk
1 tablespoon butter
4 ounces grated mild Cheddar cheese
pinch of salt
pinch of pepper
Blanch the fresh broccoli, or thaw frozen florets, and set aside.
To prepare the grits, bring the 1½ cups chicken or vegetable stock to a boil. Stir in the grits, and turn the stovetop temperature to its lowest setting, allowing the grits to gently simmer. Stir frequently for about 15 minutes, until most of the liquid is absorbed. Stir in the milk, and cook about 10 minutes more.
Add up to ¾ cup of additional stock if needed to thin the mixture. Stir in the butter and Cheddar cheese until smooth. Fold in the broccoli florets, and add salt and pepper to taste. Serve hot.