Creamy Stone-Ground Grits

From the kitchen of Carly

Stone-ground grits cooked low and slow in milk and water until they're creamy and tender. Finished with heavy cream and butter for richness. The kind of side dish that steals the show, whether serving breakfast or dinner.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 cups water
  • 14 cups whole milk
  • 12 cups white stone-ground grits
  • 11/2 cup heavy cream
  • 11/2 stick unsalted butter (optional), cut into pieces
  • 12 teaspoons kosher salt

Instructions

  1. 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.

  2. 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).

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