Buttery Stone-Ground Grits
We’re not too modest to say that we’ve perfected the quintessential Southern bowl of supercreamy grits. Try this for breakfast with fried eggs and ham or serve it with Sautéed Shrimp with Bacon and Mushrooms (page 67) or Sweet and Spicy Pork (page 128).
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Bring 4 cups of water to a boil in a medium pot. Slowly add the grits, stirring constantly to avoid lumps.
Step 2
Add the salt and partially cover. Reduce the heat to medium and cook for 15 minutes, stirring occasionally.
Step 3
Uncover the pot and stir in the butter and 3 tablespoons of the cream. Continue to stir, adding cream a few tablespoons at a time once the mixture thickens and begins to sputter slightly. Add the cream until all of it has been combined, about 15 minutes more. Taste and add more salt, if desired.
