CREAMY STONE-GROUND GRITS
Provided by Scott Peacock
Categories Milk/Cream Side Vegetarian Cornmeal Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- 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.
- 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).
- Stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.
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Abdul Qadeer. Sahito
[email protected]These grits are amazing! I've never had grits before, but I'm definitely a fan now. The creamy texture and stone-ground flavor are incredible. I will definitely be making these grits again and again.
Odi Mashairi
[email protected]I made these grits for a brunch party and they were a huge success. Everyone loved them! The creamy texture and stone-ground flavor were a hit. I will definitely be making these grits again.
Mr Shiddat
[email protected]These grits are the perfect comfort food. They're warm, creamy, and filling. The stone-ground grits give them a nice texture and the flavor is amazing. I love serving these grits with eggs and bacon for breakfast.
Ben Sasu
[email protected]I've made these grits several times and they're always a hit. They're creamy, flavorful, and the stone-ground grits give them a wonderful texture. I highly recommend this recipe.
Sean Fainer
[email protected]These grits were a huge disappointment. They were bland and had a gritty texture. I would not recommend this recipe.
Alexander Aref
[email protected]I followed the recipe exactly and the grits turned out way too salty. I had to add a lot of milk to balance it out.
Ola Money
[email protected]These grits were a bit too creamy for my taste, but the stone-ground flavor was spot on. I would recommend using less cream next time.
James King
[email protected]I'm not a big fan of grits, but these were actually pretty good. The creamy texture and stone-ground flavor were a nice change of pace. I would definitely make these again.
Gauge Schuetz
[email protected]These grits are a great way to start the day. They're filling and delicious, and the stone-ground grits give them a nice texture. I highly recommend this recipe.
Sharmin Akhter
[email protected]I love the creamy texture of these grits. They're also very flavorful, thanks to the stone-ground grits. I would definitely recommend this recipe.
Ann Kiiru
[email protected]These grits are the best I've ever had. The creamy texture and stone-ground flavor are to die for. I will definitely be making these again and again.
Sci
[email protected]I was skeptical about making grits from scratch, but this recipe proved me wrong. They were so easy to make and the results were incredible. The stone-ground grits gave them a wonderful texture and flavor. I highly recommend this recipe.
Nabaraj Ghimire
[email protected]These grits were absolutely delicious! I followed the recipe exactly and they turned out perfectly. The creamy texture and stone-ground flavor were amazing. I will definitely be making these again.