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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Crescent River Ranch Breakfast Grits Recipe

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This recipe for Crescent River Ranch Breakfast Grits is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c Bob's Red Mill Polenta- buy this brand only
4 c chicken stock
1 stick butter
1 c heavy cream
1 c grated cheddar
8 oz. mascarpone cheese
cooked bacon- crumbled or soft bacon bits in the package
Whataburger sausage browned & drained
Jalapenos- diced
Directions:
Directions:
Put stock & butter in a Dutch oven, bring to a boil. Add Bob's Red Mill Polenta & immediately start whisking. This cooks almost instantly unlike regular grits. As soon as the grits have thickened, reduce heat to low & whisk in cheeses & cream. When incorporated remove from heat & add bacon, sausage & jalapenos

You can serve immediately out of the Dutch oven or if made in advance spread into a 9x13 Pyrex pan to reheat later or scoop out to microwave
Personal Notes:
Personal Notes:
PRE MEASURE your ingredients & have them ready beside the stove. If you don't work quickly the grits will stick & burn!

If you want to double this recipe you will need an Immersion blender

This was a favorite during hunting season at the Ranch

 

 

 

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