Name: Creamy Grits (Sémolina con Crema)
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 1 cup stone-ground grits; 1½ teaspoons salt, divided; 1 quart milk; ½ cup crème fraîche, sour cream, or Greek yogurt; 1 large bay leaf

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

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

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