Grits And Gravy (19 Ingredients)

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Today's feature is the grits and gravy. This enjoyable recipe is straightforward and quick to prepare.

All you require are 19 ingredients and the eagerness to follow 7 simple steps.

• Grits
• 1 cup grits
• 4 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 stick butter
• Gravy
• 1 pound chicken hearts and gizzards
• 1 teaspoons ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 large boiled eggs
• 1/2 teaspoon ground sage
• 1/2 teaspoon dried thyme
• To taste salt
• 3 leaves bay leaves
• 1 large onion diced
• 1 quart chicken broth divided
• 1/2 stick butter
• 1/4 cup all purpose flour

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Foods packed with vitamins, minerals, fibers, and antioxidants are key to boosting our immune system and shielding us from chronic diseases such as diabetes, heart disease, and cancer.

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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "grits and gravy".

• Heat the water for the grits. Add salt and pepper. When the water boils rapidly stir in the grits. You don't want any lumps. When the grits are done add the butter stir in and cover.

  

• Dice the onion and fry in the 2 tablespoons of extra virgin olive oil and spices. Add 1-1/2 pints of the broth. Clean the gizzards.

  

• Chop up the meat. Heat the broth. When boiling add the gizzards and hearts. Add the eggs. Remove the bay leaves.

  

• Cook the giblets till done. When the giblets are at your desired tenderness, then add the rest of the broth incorporate well.

  

• Melt the butter. When just melted add the flour making a paste. Let it cook 3 minutes stirring often. Add the giblet broth. Stirring constantly till it becomes a gravy. Simmer very low heat. Taste and adjust spices.

  

• Serve on top of the grits. I hope you enjoy!

  

• Note the longer the giblets cook the more tender they become.

We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve outstanding results.

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