Photo: Grits Recipe
Ingredients
- 2 cups water
- 1 1/4 cups milk
- 1 teaspoon salt
- 1 cup quick cooking grits, not instant (suggested: Quaker)
- 1/2 cup butter
Directions
In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.
Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter and serve with remaining butter divided equally on top of each portion, or serve with fruit or with a savory meal.
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By lagignac
Minneapolis, MN
on April 14, 2012
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Creamy and delicious. These are a little more expensive then I would like to eat on a daily basis, but they are a welcomed treat once or twice a month. Instead of butter, I have always added a bit of the fat from the salted pork I cook to go with it, so if you do it that way, I'm assuming you may not need to add as much regular table salt to the recipe. One slab of salt pork lasts me about a month because I grind it up with a meat grinder I have, freeze it spread out on a pan and just put in a container in the freezer. Then when I need a pinch for flavor, I can just use a little and it doesn't go to waste or spoil.
By wolfpackgirl_81...
matthews, NC
on August 18, 2007
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I'm a southern girl who was raised on grits. These are the best I've ever had. They melt in your mouth. Thanks Paula!
By pam_mac_7858513
San Francisco, CA
on June 14, 2007
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I love grits. I'm a California girl and I love them. But here I've only had them made with water. I tried Paula's recipe and wow, who knew the milk would make such a difference. I used nonfat milk and a tablespoon of cream near the end and they were so good. This is my recipe from now on.
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