Southern Grits

Connie K's Note:

Hubby says these grits are fit for a Southern Tea Room. No higher compliment than that! It is not a mistake to use quick cooking grits, and cook them for almost half an hour. These grits have body!

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 cups water
• 1 1/4 cups milk
• 1 teaspoon salt
• 1 cup quick-cooking grits, not instant (I use Quaker)
• 1/4 cup butter

Directions:

1. In a small pot, bring water, milk, and salt to a boil.
2. Slowly stir grits into boiling mixture.
3. Stir continuously and thoroughly until grits are well mixed.
4. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring frequently.
5. Add more water if necessary.
6. Grits are done when they have the consistency of stiff cream of wheat.
7. Stir in butter.
8. Serve with additional butter on top of each portion, or serve with fruit or with a savory meal.

Reviews

[Mama/Oma]

Having been a grits eating/cooking Southerner all my life, I can tell you the recipe as written (using 'quick' grits) does not have enough liquid in it. The proportions for quick-cooking grits are 4:1 (4 cups H2O to 1 cup grits) for 6 servings. This may be the source of some of the problems listed in the comments regarding having to add more liquid for longer cooking times. BTW, one NEVER adds sugar to grits. Sugar is for oatmeal and/or cream of wheat, NOT grits. Grits is a savory dish, not a hot cereal. just sayin' :)

[RetroBett]

I feel bad giving this recipe such a low rating, but the stated liquid amounts are all wrong. In my experience, and I have prepared this recipe every Sunday morning for nearly two years, one must double the amount of liquid (both milk and water) stated in the recipe to get a batch of authentic Southern-style grits (I'm a born-and-bred Southerner, though I've been transplanted to the west coast :) ). It also helps to use a heaping teaspoon of salt, to compensate for the increased amount of liquid. <br/><br/>Incidentally, I agree with what other Southern reviewers have said about grits being a savory, not sweet, dish. I believe in live and let live, so I won't tell you how to eat your grits, but if you want the real deal, make them as I have described above. This method of preparation turned my Canadian boyfriend into a grits addict, and it'll make you a true believer, too!

[Sunnee50]

Absolutely wonderful! Just got done eating supper. Never made grits before. I have been a fan but I usually only got them for breakfast and even though one of you said you never ever put milk and sugar on them, that is how I ate them. Like cream of wheat or farina. I know plenty of other people who eats them like that too. However, I was looking for something as a base on my plate for my homemade chili (actually just made a recipe up tonight for it and I will post it here, as it was really good). Well let me tell ya, the grits turned out so very very creamy. I took the suggestion of the other posts and decided to not fool around with the liguid in spurts. It sounded like it would need quite abit more and one person said about 1/2 cup more so after the initial boil down and they thickened some, I added the 1/2 cup of milk. After that I didn't have to add any more. They were just amazing! I put them on my plate and added my chili on top. Perfect! I usually use rice under my chili but rice has been messing with my stomach lately and I don't care for brown rice. This worked. Guys, if you haven't tried these you absolutely have to. Can't wait to make them for my daughter and her crew. They will love them! Thanks Connie!