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Great basic recipe here. I had along with (believe it or not) butter and maple syrup on top for breakfast this morning along with some maple flavored sausage. Absolutely DELICIOUS!
This was excellent. My husband and I enjoyed this.
This is a perfect recipe for delicious grits, as well as a great way to introduce those who only know the so-called "more refined" polenta to its southern US counterpart. Add these to your next eggs and bacon breakfast, sit back and enjoy! If you have country ham and red eye gravy, that's even better. I highly recommend bringing the water and milk gently to a boil. Don't take your eyes off the pot or it can boil over before you know it. And just like Connie says, stir continuously as you add in the grits so you won't have any lumps. Once that's done, it's a breeze and the taste is wonderful. Thanks so much for the outstanding recipe!
These are wonderful! And I grew up on grits, so I know good grits. I've been trying to be healthier lately, so I used skim milk instead of whole, and instead of 1/4 cup of butter I used 2 tablespoons of extra virgin olive oil. Great recipe!
My South Georgia born and bred husband loved these grits! I always just followed the directions on the box or bag and added some butter. Thanks for letting this Yankee in on the secret to delicious grits!
Wonderful! I made this as part of a big southern meal. I doubled the recipe without a problem. The amount of salt called for is perfect but I did cut the butter in half. At the last second I realized I was out of milk but I did have condenced milk so sub'ed half that with half water. It worked perfectly. Leftovers reheat well enough but this is best eaten right away. I will be making this again. Thanks for posting it.
My husband said these are the best grits he has ever had! I had to add a little water every now and then to keep them creamy. They were so yummy. My daughter requested some this morning for breakfast. Thanks for the "secret" to making good grits. I will always make them this way from now on.
I have been eating and cooking grits my entire life, and have always been pleased with them. However, I decided to just give these a shot to see what the difference really was. Well, let me tell you, these are out of this world. I had from time to time used a bit of milk(never measured), and even a little butter while cooking(never measured). This recipe "nailed" it. I have always LOVED grits, and these were the hands down definitive best I've ever put in my mouth...Way to go, Connie K!
These grits are sooooo good! Adding the milk makes such a difference...wished I'd thought of it first! My daughter adores/devours this, and even DH (who never eats them) said he would like some next time if I made it this way. Thanks for teaching this GRITS (Girl Raised In The South) how to make the real deal!