Homey and comforting, these extra-creamy grits made with both butter and cream are infused with roasted beef flavor. For easy preparation, use leftover brisket or store-bought cooked brisket.
Recipe tags: beef base, easy difficulty, breakfast, beef, stovetop
| 2 tbsp | Better Than Bouillon® Roasted Beef Base |
| 1 cup | white corn grits |
| 2 | bay leaves |
| ½ cup | 35% heavy cream |
| 1 tsp | pepper |
| 2 cups | sliced cooked brisket |
| 2 tbsp | finely chopped fresh parsley |
In saucepan, bring 3 1/2 cups water and 5 tsp beef base to boil; stir in grits and bay leaves. Reduce heat to low; cover and cook, stirring occasionally, for 15 to 20 minutes or until tender and liquid is absorbed. Discard bay leaves.
Stir in cream, 2 tbsp butter and pepper; cook for 1 to 2 minutes or until heated through. Remove from heat; stir in 1 tbsp butter and pepper. Cover and let stand for 5 minutes.
Meanwhile, melt remaining butter in skillet set over medium heat. Cook brisket, 1/4 cup water and remaining beef base, covered, for 3 to 5 minutes or until beef absorbs most of the liquid and is heated through.
Divide grits among 4 serving dishes; top with brisket. Sprinkle with parsley.
Tip: For a brunch variation, top each serving with a poached egg.