Ingredients: |
Ingredients: Regular, quick cooking or stone-ground grits
Water, milk and salt
Any type of cheese, if desired, including pimento cheese
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Directions: |
Directions:Follow the directions for your favorite type of grits but use half water and half milk for the liquid requirements. Whole milk, 2% or a combination of 2% with a little cream makes for a creamier product.
Stone ground will be coarser and regular or quick cooking smoother. I always allow plenty of time to cook as they get creamier as they cook.
Mix the milk and water together, including the salt if noted in the directions and place in a large saucepan over medium heat. Have the measured grits ready to add. Let the mixture heat up for a few minutes and then start stirring with a whisk. The milk will cause the mixture to boil over very quickly so when the first bubbles start to form at the edges, get the grits ready to go and keep stirring. Whisk the grits in quickly and stir vigorously to avoid lumps. Turn the heat to low and cover, cooking the allocated amount of time and stirring occasionally with a spoon or spatula until ready.
When ready and smooth, add shredded cheese or pimento cheese and butter to taste. At this point, you can add dried seasonings, such as Columbia Restaurant seasoning, for added flavor. If grits need to be reheated, add a little more milk to refresh them.
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This recipe for Creamy Grits is from