Perfectly Creamy Southern Grits
Perfectly Creamy, perfectly salted, perfectly buttery grits! Delicious!
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!