Name: Creamy Grits
Yield: Serves 2 to 4
Cuisine: United States
Ingredients: 2 tablespoons salted butter or 2 tablespoons unsalted plus ¼ teaspoon salt; 1 to 2 cups milk, cream, half-and-half, water, or stock; ½ cup stone- or water-ground whole-grain grits; 2 cups water

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

Ingredients

2 tablespoons salted butter or 2 tablespoons unsalted plus ¼ teaspoon

Method

Drop the butter into the water in a heavy-bottomed saucepan and bring to a boil. Stir in the grits, return to a boil, and reduce the heat, allowing the grits to cook at a low boil for 10 minutes or so, until the grits are very thick and have absorbed most of the water, stirring occasionally to prevent the grits from sticking.

Add about ½