CREAMY GRITS
About 3 cups; 4 servings
For the Low Country classic Shrimp and Grits, see here.
I. STOVETOP
Bring to a boil in a heavy-bottomed saucepan:
- 3¾ cups water
- 1½ cups milk, cream, or half-and half
- 3 tablespoons butter
- ½ teaspoon salt
In a thin, steady stream whisk in:
- ¾ cup old-fashioned or stone-ground grits
Return to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the grits have visibly thickened, about 20 minutes. Reduce the heat to low. Cook, stirring occasionally, until the grits are soft but not runny, about 40 minutes more.
II. SLOW COOKER
Bring just to a boil in a medium saucepan:
- 3 cups water
- 1 cup milk, cream, or half-and-half
Pour into a slow cooker set on low. Whisk in:
- ¾ cup stone-ground grits
Stir in:
- 3 tablespoons butter, cut into small cubes
- ½ teaspoon salt
Cover and cook, stirring every hour, until very creamy and tender, about 6 hours.