Total Time:
35 min
5 min
30 min

4 servings

  • 2 cups water
  • 1 1/4 cups milk
  • 1 teaspoon salt
  • 1 cup quick cooking grits (not instant)
  • 1/4 cup (1/2 stick) butter

In a small pot, bring the water, milk, and salt to a boil. Slowly stir the grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover 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 the butter and serve.

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    19 Reviews
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    I loved these grits! The milk made the so creamy. But being a southern girl, I added more butter. Paula would be proud ;) I also added a little pepper to mine too. Even my picky children loved them. This is a definite keeper!
    These are fantastic grits!! The milk in the recipe gives them a delightfully delicious cheese flavor ~ nothing that overpowers, but something that is just .. perfect!
     I make this recipe with homemade chicken stock in place of the water to oomph up the flavor even more, as well as oomphing up the health aspect of it. We use grits that we ground from a local mill - good ole old timey grits. You can't go wrong here!
    As the episode was entitled, I'm "hailing to the chief (Paula because these grits are absolutely delicious! I made these this weekend and the whole family loved them! Only recipe I will ever use! Thanks again, Paula!
    Best grits I have ever eaten or made!!! Love this recipe, especially with scramble eggs with cheese.
    Absolutely the best. I've been using this recipe since I found it several years ago. If you like creamy, smooth, tasty, grits this is the recipe for you.
    The nice thing about this recipe, besides how great the grits are, is that you can jump off from this recipe and add ingredients like cheese, chopped green onions, cinnamon and sugar and allow to set, then cutting squares and baking. Grits are a staple here in the south. They are not just a breakfast food. Paula's recipe is terrific but remember to use regular grits and not quick cooking grits.
    I love grits and this recipe was super easy. I appreciated the tip to add water as needed as the grits were cooking.
    Will not use the recipe on the container any more! These are the best! Don't forget the butter! Makes all the difference!
    These are the best, creamiest grits you will ever eat! I was lucky enough to get fresh grits from our county fair. To die for!!
    this is a great recipe for creamy grits!
    These grits were better than my grandmother's, and I thought her grits were great. I am going to make these grits everyday.
     Griffin, age 11
    these came out perfect, taste of the south indeed!
    One great addition to any 'grits' recipe! Beat 3-4 eggs and set aside in a bowl. Once the grits have completed cooking, turn the stove off and immediately add the egg mixtureslowily into the HOT grits. Contiinue to beat well until you no longer can see the egg mixture. Sprinkle some grated cheese of your choice into the grits and serve. Wahla!
    These were great. I am an Alabama girl living in California. I made these grits for a church group. Everyone loved them, most of whom had never had grits before.
    The best way I have cooked grits ever
    These were the best grits ever, smooth and creamy. Got great compliments from family!!!
    A tried and true grits recipe that yields perfect results everytime.
    I just can't say enough about these grits. They are creamy and tasty and easy to fix of course. I cooked them for dinner too. They make work wonderfully with gravy and stewed tomatoes and veggies. PERFECT!
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