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Creamy Country Grits

Source of Recipe


From "Beirut to Boston" by Jay Hajj



List of Ingredients



• 4 cups water
  
• 2 Tbsp unsalted butter, divided
  
• 1 tsp salt
  
• 1 cup stone-ground grits
  
• ½ cup heavy cream
  






Instructions



1. Pour the water into a heavy, 4-quart saucepan with 1 tablespoon of butter and the salt and bring to a boil.
   
   
2. Stir in the grits and reduce the heat to low. Cover and stir frequently, adding more water as needed if the grits get too thick and dry, about 40 minutes.
   
   
3. Remove from the heat and stir in the cream and remaining tablespoon of butter. Serve as a side with your favorite eggs or breakfast meats.
   
   Serves 4