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Old-Fashioned Creamy Grits

Source of Recipe


From "The Gift of Southern Cooking"



List of Ingredients



• 2 cups water or more
  
• 2 cups milk or more
  
• 1 cup stone-ground or regular grits
  
• Kosher salt
  
• ¼ cup whipping cream
  
• 2 Tbsp unsalted butter
  






Instructions



1. Heat water and milk in a heavy-bottomed saucepan until just simmering. While milk mixture is heating, put grits in a large mixing bowl and cover with cool water. (If using regular grits, skip this step.)Stir grits assertively, so chaff or debris floats to top. Skim surface carefully and remove chaff.
   
   
2. Drain grits in a fine strainer and stir into simmering milk mixture. Cook, stirring often, until grits are tender to the bite and have thickened to consistency of thick oatmeal. Regular grits are done in about 20 minutes, but some stone-ground require an hour or more to cook, and you will have to add additional milk and water as needed.
   
   
3. As grits thicken, stir more often to keep them from sticking and scorching. Season grits generously with salt and stir in cream and butter. Remove from heat and let rest, covered, until serving. Serve hot.
   
   Makes 4 to 6 servings.