Perfectly Creamy Southern Grits
These Perfectly Creamy Southern Grits are also perfectly buttered and perfectly salted. That is what makes them so creamy and tasty! Anyone from the South knows that unless grits are salted properly they are just a bowl of coarse, tasteless goo. The right amount of butter also makes them creamy and not sticky. I avoid ordering grits at a restaurant as most of the time either the butter or the salt –or both –is off and they are just not good. I have solved that for you with this recipe.
Years ago I found this version on grits somewhere on Food Network and have made this recipe faithfully for many years. I tweak it just a bit, adding a bit of cayenne and a sprinkle of parmesan, but the foundation is pretty much the same.
You can obviously serve these grits as part of a bigger breakfast, with eggs, bacon and biscuits. We do that often, sometimes for dinner when I am in a hurry. LOVE breakfast for dinner! I rarely eat breakfast now so it is such a treat to cook these grits up quickly with other breakfast items for a quick supper. They are also delicious under some burgundy beef tips with gravy or served alongside grilled pork tenderloin and broccoli. They are also fabulous as the base for shrimp scampi.
Perfectly Creamy Southern Grits are simple to prepare. They cook up quickly and are super yummy whether served on their own for breakfast or as a dinner side. A note of warning though: once you have tasted them you will more than likely be disappointed with restaurant grits!
Perfectly Creamy Southern Grits
Ingredients
- 1 1/4 cups milk
- 2 cups water
- 1 heaping cup quick cooking grits not instant
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 stick butter
- cayenne pepper for serving
- parmesan cheese optional, for serving
Instructions
- Combine the grits, salt, and white pepper and set aside. Spray a small pot with cooking spray and add the milk and water. Bring them to a boil.
- Slowly and carefully stir in the grits, using a wire whisk. This will prevent the grits from clumping together. Stir continuously and thoroughly until the grits are well mixed.
- Let the pot return to a boil, then cover with a lid and reduce the temperature. You want the grits to be slightly bubbling but not boiling. Cook for about 15 minutes, stirring occasionally to avoid sticking. If they get too thick, I like to add a little water or water mixed with a bit of chicken broth. Add no more than about 1/4 cup. Grits are done when they have a generally smooth consistency, like cream of wheat. Stir in the butter until melted and a small sprinkle of parmesan, if desired.
- Serve in bowls with cayenne pepper, parmesan or cheddar cheese, and a small pat of butter on top –any or all of these toppings are delicious! Enjoy!