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 minutesminutes
Cook Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 0kcal
Author Divas Can Cook
Ingredients
1/2cupwhite stone-ground grits
1 ½cupshalf-n-half
1 ½cupswater
2-4tablespoonsunsalted butterplus more for individual bowls if desired
1teaspoonsalt
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.