- 1/2 Tablespoon butter
- 1/4 Cup California raisins
- 1 Tablespoon chopped shallots
- 1/4 Cup dry white wine
- 1/2 Cup water
- 1/2 Cup heavy cream
- 1/4 Cup quick grits
- 2 Tablespoons grated smoked Cheddar cheese
- Salt and pepper; to taste
Melt butter in saucepan; add raisins and shallot; cook until caramelized. Deglaze pan with wine; add water and cream. Bring to boil and stir in grits; cook about 5 minutes. Then add cheese and heat until melted.
Note: See Chefs Select recipe for Sautéed Lamb T-Bones with Fresh Thyme and Creamy Raisin Grits.