May 09, 2018
Breakfast, Dairy, Grains,
Southern, Stove Top, Water more
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"Recipe source: Saveur (April/May 2003)"
In a saucepan heat the 2 cups water and 2 cups milk until just simmering.
Stir grits into simmering water and milk; cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. As the grits thicken, stir them more often to keep them from sticking and scorching. Regular grits are done in 20 minutes while stone ground grits require another hour to cook and you will need to add extra milk and water as needed.
Season with salt and stir in the cream and butter. Remove from heat and let rest, covered, until serving. Serve hot.
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