Chai Spiced Grits

• Kosher salt and freshly ground black pepper
• 8 chai tea bags
• 1/4 teaspoon ground cinnamon
• 1 cup grits (not instant), such as Weisenberger
• 1/2 cup heavy cream
• 1 teaspoon lemon zest

1. In a medium saucepan over medium heat, bring 4 cups water to a boil.
2. Add 1 tablespoon salt, 1 teaspoon pepper and the tea bags and steep for 10 minutes.
3. Remove and discard the tea bags.
4. Add the cinnamon and stir to combine.
5. Bring the chai mixture back to a boil and sprinkle the grits over it slowly, to prevent clumping.
6. Cook, uncovered and stirring constantly to prevent sticking, until the grits are soft and have a creamy texture, 25 to 35 minutes.
7. (If the grits get too dry, add up to 2 cups warm water during cooking.)
8. Remove from the heat and stir in the cream and lemon zest.
9. Season with more salt and pepper, if necessary.

kosher salt, ground cinnamon, grits, heavy cream, lemon zest

Taken from www.foodnetwork.com/recipes/finalist-damaris-phillips/chai-spiced-grits.html (may not work)