Creamy Grits
These ultra creamy and luscious grits (which, by the way, can also be called polenta) are a spectacular bed for shrimp, braised meats, sautéed vegetables and meatballs. Be sure to buy whole grain grits or polenta, not the instant kind. I use Bob’s Red Mill brand.
Servings: 4
Ingredients
- 3 cups water
- 3 cups milk
- Salt
- 1 cup grits or polenta (not instant)
- 2 tablespoons butter
Instructions
- In a medium saucepan, combine the water and milk and bring to a boil. Season generously with salt and whisk in the grits. Bring the mixture back to a boil, whisking constantly.
- Reduce the heat to low and cook, partially covered, stirring often with a rubber spatula, until the grits are tender and thickened, about 30-40 minutes. Stir in the butter. Season generously with salt. Remove from heat and cover until ready to serve, up to 20 minutes. Before serving, reheat over low, adding a splash more milk if needed.