Seriously Simple: What's cooking in Charleston? Grits!
Serves 4
1 cup grits
1 cup heavy cream
1 cup chicken stock
1 cup water
2 teaspoons Worcestershire
1 teaspoon Tabasco
8 ounces shredded sharp white cheddar
Salt and pepper, if necessary
4 ounces mascarpone cheese
1. Place the cream, stock, water, Worcestershire and Tabasco in a heavy bottom pot. Bring to a boil, and add the grits.
2. Reduce heat to medium. Stir constantly for the first 3 minutes, and then reduce heat to low; continue to cook until the grits are soft, stirring every so often to keep the bottom from burning, about 45 minutes.
3. Once the grits are soft add the shredded cheddar cheese, and stir until melted. Season with salt and pepper, and fold in the mascarpone cheese last.
4. Spoon into shallow serving bowls, or serve as a side with eggs or any simple main course.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
