Grits have been a staple in the south for centuries. 3/4 of the grits sold in the U.S. are sold in the south. That makes us experts on grits, don’t ya think?!? Traditionally grits were ground on a stone wheel at the local grist mill. You can still get stone ground grits and that is my personal preference. One rule we follow in the south – never, ever use instant grits!
I remember as a small child, my Daddy would sprinkle a little sugar on grits so that I would eat them. I think many southern parents might use this technique to get children acclimated to grits. When you grow up though, you eat your grits with salt, pepper, and a pat of butter. Real butter!
You’ll see grits on menus all over the country these days since southern food is a trend these days. I’m sharing my recipe for making the perfect grits you’ll love every time.
- 2 c Water
- 2 c Heavy Cream
- 1 c Stone Ground Grits
- 1 tsp Salt
- Cracked Black Pepper, to taste
- 4 tbs Butter, plus more for serving
Add water and heavy cream to a medium sauce pan and bring to a boil over medium high heat. Add salt and pepper.
When the cream and water are boiling, add the grits slowly, stirring as you add them.
Cover the pot with a lid and reduce the heat to medium low, simmer for 20 minutes or until thickened. Stir the grits every 5 minutes during cooking.
When cooking is finished, add 4 tablespoons of butter and stir until melted.
Serve hot with a pat of butter.