Recipe by Connie K
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!
Top Review by 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' :)
- 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 See How It's Made
- In a small pot, bring water, milk, and salt to a boil.
- Slowly stir grits into boiling mixture.
- Stir continuously and thoroughly until grits are well mixed.
- Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring frequently.
- Add more water if necessary.
- Grits are done when they have the consistency of stiff cream of wheat.
- Stir in butter.
- Serve with additional butter on top of each portion, or serve with fruit or with a savory meal.