5 cups Water
3-1/2 cups Grits
1 Onion, diced
2 sprigs Rosemary, chopped
2 tsp. Thyme, chopped
1/2 tsp. Pepper Flakes
1 cup Parmesan Cheese
3 oz. Butter
Salt and Pepper to taste
Cook grits in boiling water. Saute onions in small amount of clarified butter.
Add herbs, cheese and butter to grits. Pour into greased half pan and chill. Cut
into 20 squares when chilled. Then cut each quare in diagonal to form triangle.
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