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southern grits recipe
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5 from 2 votes

Creamy Southern Stone-Ground Grits

SOUTHERN STONE-GROUND GRITS MADE THE OLD-FASHIONED. CREAMY, BUTTER GRITS SEASONED WITH SALT AND PEPPER.
Course Breakfast, Side Dish
Cuisine American
Keyword butter, country style, soul food, stone ground
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Author Divas Can Cook

Ingredients

  • 1/2 cup white stone-ground grits
  • 1 ½ cups half-n-half
  • 1 ½ cups water
  • 2-4 tablespoons unsalted butter plus more for individual bowls if desired
  • 1 teaspoon salt
  • black pepper

Instructions

  • 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.
  • Serve immediately.

Video

Notes

Stone-Ground grits are very unique and can vary greatly from brands. Some can take 20-60 minutes to fully cook.