This is a great lower sodium recipe!
Makes 6 servings
1 tablespoon garlic, minced
6 cups cauliflower, grated fine
3 cups chicken stock, no salt added
3 tablespoons corn starch
1/3 cup heavy cream
1 tablespoon Worcestershire sauce (optional)
1/3 cup ricotta cheese
1 Tablespoon Chef Paul Prudhomme’s Magic Pepper Sauce®
1 Tablespoon Chef Paul Prudhomme’s Herbal Pizza & Pasta Magic®
How To Prepare
Next, turn the heat back to high and stir in the finely grated cauliflower, allowing it to soak up the butter and garlic. Let this sauté for 1 – 2 minutes. Then add the chicken stock and bring the mixture to a boil. Once boiling, reduce the liquid to a hard simmer and cook, uncovered, for 5 minutes. While that’s cooking stir together the corn starch, heavy cream, and Worcestershire sauce.
After 5 minutes, whisk in the heavy cream mixture. Continue whisking until the grits begin to boil and thicken. Stir in the ricotta cheese and Chef Paul Prudhomme’s Magic Pepper Sauce®. Continue stirring until the ricotta has melted completely. Once the cheese is fully melted, stir in Chef Paul Prudhomme’s Herbal Pizza & Pasta Magic®. Serve hot with our Shrimp Creole