Creamy stone ground grits
Ingredients:
6
cups water
6 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups stone ground white grits
1 pound grated white cheddar cheese
Directions:
In
a large saucepan over medium heat, combine the
water, milk, salt, pepper and 2 tablespoons of the butter.
Bring the
liquid to a gentle boil and stir in the grits.
Cook
for 1 hour and 15
minutes, stirring occasionally. The grits will stick to the
bottom, so make sure not to scrape the bottom of the pan while
stirring. If the
grits absorbed all of the water, add some hot water to thin out the
grits.
Remove the pan from the heat and stir in the
remaining 2
tablespoons butter and cheese.
The grits can either be served
immediately or prepared in advance and reheated.
If preparing in
advance, grease a pan with a teaspoon of butter, pour the grits into
the pan and let cool. Store the grits in
the pan in the refrigerator. Reheat in a 400 degree F. oven for 15
minutes to serve.
Charleston Style
Ingredients:
6 cups water
Salt, to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
Directions:
Bring the water to a boil in a large saucepan.
Add a generous teaspoon of salt and the grits to the boiling water. Stir with a wooden spoon to combine.
When the grits have thickened, add the milk, cream, and butter. Return the mixture to a boil.
Reduce heat to a simmer, cover sauce pan, and cook for 45 minutes to one hour until grits are smooth and creamy.
Taste and season with salt and pepper.
