Description
Once you try this creamy, buttery recipe for grits, you’ll keep making them. They’re so good for breakfast or as a side for dinner.
Ingredients
Units
Scale
- 1/2 cup old fashioned grits, such as Quaker
- 1 cup water
- 2 cups half & half (or milk if you don’t have half & half)
- 3 tablespoon unsalted butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Add the water, half & half, butter, salt & pepper to a large saucepan. Bring to a boil over medium heat. Add the grits and whisk constantly until the return to a boil. Keep whisking and cook for 2 minutes.
- Reduce the heat to a simmer (#2 on an electric stove), and cover with a lid. Cook for approximately 15 minutes, stirring often, until the grits have thickened, and remove from heat.Add additional half & half if the grits are a little too thick. Taste them and add more salt & pepper as desired.
- Serve immediately with a pat of butter on top of each serving. Refrigerate leftovers for up to 2 days.
- To reheat, heat over low heat, adding a tiny bit of half & half or milk. Keep mixing until the grits become creamy again.