Most people in Nebraska either think they don’t like grits or they don’t know what they are. This is understandable, because you cannot buy old-fashioned grits in most grocery stores in the Midwest. I have seen them at Traders Joe’s, but I normally order them from South Carolina, or stock up when we visit. Grits are simply finely ground corn, available in yellow or white. I grew up eating only white, but prefer yellow for dinner.
I got this recipe from the bag of grits years ago, and it’s the only way I make them now. We don’t have them very often because they aren’t healthy in the least, but they are true comfort food for this displaced Southern family! Serve them for breakfast with eggs, bacon and biscuits, or as you would rice with any meat for dinner. Shrimp Creole with Charleston Grits is a family favorite, I’ll share that recipe soon.
6 c. water
1 1/2 c. old fashioned Grits
2 c. milk (I use 1%)
1 c. heavy cream
8 T. butter
salt, pepper to taste
In a large, heavy saucepan, bring the water to a boil. Sprinkle a teaspoon of salt into the water and add the grits, stirring with a wooden spoon to combine. WHhen grits thicken, add milk, cream and butter and bring back to a boil. Reduce to simmer, cover and cook on low for 45-60 minutes, until grits are thick and creamy. Add salt and pepper to taste.