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!
- Ready In:
- 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
- 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.
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This was the first time I've ever made grits. I wanted a savory snack so I caramelized onions and mushrooms in one pan and browned chunks of sausage in another while stirring my grits. I did stir in about a half cup of sharp cheddar cheese at the end. It was super easy and super EXCELLENT. Great Friday night movie snack. In the morning, the leftovers will get a fried egg with a nice runny yolk on top.1Reply
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