Creamy Stone-Ground Grits
Classic Southern-style stone-ground grits made extra creamy with whole milk and heavy cream. These slow-cooked grits are simmered to perfection and finished with butter for a rich, comforting dish.
Ingredients
- •4 cups water
- •4 cups whole milk
- •2 cups white stone-ground grits
- •½ cup heavy cream
- •½ stick unsalted butter
- •2 teaspoons kosher salt
Cooking Instructions
- 1.
Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
10 min
- 2.
Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1 1/4hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water (about 1/2 cup).
75 min
- 3.
Stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.
5 min
