2 cups cooked grits
2 tablespoons olive oil
6 cloves caramelized garlic (see link)
� cup chopped white onion
� cup shaved Parmesan cheese
2 teaspoons fresh sage, rubbed between your fingers
Fresh grated nutmeg to taste
Fresh ground black pepper to taste
Grated Parmesan cheese, for serving


1. Heat a nonstick skillet over medium heat. Add the olive oil, garlic, and white onion, cook, stirring, until the onion is tender, about 3 minutes.
2. Stir in the cooked grits and the Parmesan shavings. Stir in the sage, nutmeg, and pepper. Cook, stirring and tossing to keep the grits from sticking to the pan, for 10 minutes.
3. Serve the grits with a dusting of grated Parmesan cheese.

Rubbing fresh sage leaves between your fingers releases their fragrant oils. Hirsch serves the grits with his Trio of Chops Cacciatore.

Parmesan Pan Grits
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