Creamy Stone-Ground Grits

Ingredients for Creamy Stone-Ground Grits

• 950ml water

• 950ml whole milk

• 475ml white stone-ground grits

• 120ml double cream

• 1/2 stick unsalted butter (optional), cut into pieces

• 2 teaspoons kosher salt

How to make Creamy Stone-Ground Grits

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 120ml ).

Stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.