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Jasper’s Garlic-Black Pepper Grits



(Serves 8)

1 cup chicken stock
1 cup heavy cream
1 cup whole milk
1/2 stick butter
3 tablespoons olive oil
1/2 cup garlic cloves, peeled
2 tablespoons cracked black pepper
1 tablespoon kosher salt
1 cup white Quaker Quick Grits

In small sauce pan over medium heat, sauté garlic in olive oil until garlic starts to brown and roast. Continue cooking on low until garlic beings to soften. Add stock, cream, milk, and butter and cook for 3-4 minutes. Transfer to blender and purée. Return to stove, bring back to boil. Slowly add grits while whisking liquid. Cook for approximately 10 minutes. Season with cracked peppercorns and kosher salt before serving.

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