Creamy Grits

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

4 ingredients

5 steps

Ingredients

2 tablespoons salted butter or 2 tablespoons unsalted plus 1/4 teaspoon salt
2 cups water
1/2 cup stone- or water-ground whole-grain grits
1 to 2 cups milk, cream, half-and-half, water, or stock

Directions

1

Drop the butter into the water in a heavy-bottomed saucepan and bring to a boil.
2

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.
3

Add about 1/2 cup of the milk or cream to the pot and turn down the heat, allowing the grits to simmer for another 10 minutes or so.
4

As the liquid evaporates or is absorbed, add more cream or milk, cooking the grits until the desired consistency is reached, a total cooking time of at least an hour.
5

The grits should be piping hot when served, slightly soupy but full-bodied enough that they do not run on the plate.