Ivy Stark

Creamy Grits

Sémolina con Crema

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Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Dos Caminos Mexican Street Food
Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

  • About

Grits aren’t especially Mexican, but Mexicans eat anything that is corn-based and I think this version goes really well with eggs and salsa. Since my mother is from the South, I’ve been eating grits all my life. She really likes these, but she’s my mother and likes anything I cook.

Ingredients

  • 1 quart milk
  • 1½ teaspoons salt, divided
  • 1 cup <

Method

  1. In a large pot over high heat, bring the milk to a boil. Add 1 teaspoon salt, and whisk in the grits in a slow, steady stream. Switch to a wooden spoon and stir in another ½ teaspoon of salt and the bay leaf. Reduce the heat and simmer until thick and the grits begin to come t