Creamy Southern Stone-Ground Grits
SOUTHERN STONE-GROUND GRITS MADE THE OLD-FASHIONED. CREAMY, BUTTER GRITS SEASONED WITH SALT AND PEPPER.
Breakfast, Side Dish
butter, country style, soul food, stone ground
Divas Can Cook
white stone-ground grits
plus more for individual bowls if desired
Place grits in a large bowl and cover with water.
Stir and allow the chaff to float to the top.
Use a mesh strainer to remove and discard the chaff.
Drain off the water. Set aside.
In a large pot add half-n-half, water, butter, salt, and pepper. (make sure the liquid tastes well salted)
Bring to a medium boil. (Watch it carefully, it can bubble over quick)
Gradually add grits into the pot, whisking constantly.
Let boil for two minutes, whisking constantly.
Reduce heat, cover and simmer until grits are creamy being sure to whisk frequently during cooking. (see note for cooking time)
If grits are too thick, stir in more half n half or water. If grits are too thin let them cook uncovered until thickened or remove from heat and allow to thicken.
When grits are done, taste and adjust salt and pepper if needed or add in more butter.
Stone-Ground grits are very unique and can vary greatly from brands. Some can take 20-60 minutes to fully cook.