Recipe Index: Chef Kelly Yambor

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Creamy Sage Grits

Makes 6 servings

Ingredients:

1 1/2 cups grits (we use yellow stone-ground grits)
2 1/2 quarts water
1 1/2 level tablespoons dried oregano, ground
1 tablespoon chicken base
1 1/2 cups asiago cheese, grated
2 tablespoons fresh sage, minced
1 1/2 cups sour cream
salt lightly to taste

Preparation:

In a large pot, add water, oregano, and chicken base. Bring to a boil and add the grits. Reduce to simmer over low flame and cook for 2 hours, stirring frequently. Taste grits to be sure gritty texture is gone. Add cheese, sage, and sour cream. Taste again and then season lightly with salt.

Serve with Pecan Crusted Lamb Racks.