- 3 cups chicken broth or vegetable broth
- 1 medium ripe avocado divided in half
- 1 cup milk
- 1 cup quick-cooking grits
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup fresh Parmesan cheese grated
- 2 sprigs fresh rosemary
- 2 sprigs fresh tarragon
- 2 sprigs green onion
In a food processor combine milk, ½ the avocado, rosemary, tarragon and green onion. Blend until the avocado is smooth and the herbs are finely minced. Set to the side.
In a large sauce pan, bring broth to a boil. Slowly but constantly whisking, stir in the grits. Reduce heat, and whisk the avocado/milk mixture to the grits. Let it simmer for about ten minutes. Add parmesan, salt and pepper and stir until the cheese has visibly melted. When plating, slice the remaining half of the avocado over the grits with black pepper and serve warm.
Serving: 4g | Calories: 1238kcal | Carbohydrates: 155g | Protein: 47g | Fat: 54g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Cholesterol: 58mg | Sodium: 5835mg | Potassium: 2326mg | Fiber: 22g | Sugar: 16g | Vitamin A: 1512IU | Vitamin C: 76mg | Calcium: 1011mg | Iron: 10mg
Food Processor - large - 8 cup
*Nutrition information is a rough estimate.
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