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Gorgonzola Grits
2 14-ounce cans
fat-free chicken broth
¾ quick-cooking
grits
4 ounces crumbled
Gorgonzola cheese
1/3 cup fat-free
sour cream
¼ teaspoon
nutmeg
¼ teaspoon
freshly ground pepper
¼ teaspoon
garlic powder (optional)
Bring the broth to
a boil in a medium saucepan. Add the grits gradually, stirring constantly.
Reduce the heat to low. Simmer, covered, for 5 minutes or until thick, stirring
occasionally. Remove from the heat. Stir in the cheese, sour cream, nutmeg,
pepper and garlic powder. Serve immediately.
Yield: 8 servings
From Open House: A Culinary Tour by the
Junior League of Murfreesboro
Copyright © 2002 by The Junior League of
Murfreesboro