Description
The creamiest grits you will ever eat!
Ingredients
Scale
- 3 cups of water
- 1 cup of whole milk
- 2 teaspoons kosher salt
- 1.5 cups of white stone ground grits
- 1 stick salted butter (divided in half)
- 1/3–2/3 cup heavy cream or half and half (you can also use milk here, if you’d prefer)
- 8 ounces goat cheese
- freshly ground black pepper
- cooked bacon for garnish
Instructions
- In a large dutch oven, bring water, milk, and salt to a rolling boil over medium high heat. Add in your half stick of butter and let it melt in the boiling liquid. {Because we are using milk + water, you’ll want to keep your heat lower than expected.}
- Once you have a full rolling boil, SLOWLY pour in your grits while stirring constantly, with a wooden spoon. Don’t stir too crazy, just gently create a cyclone with the water + milk.
- Keep stirring for a few minutes — trust me here. Grits are like pasta, you want each grain coated, so you’ll need to stir for a while.
- Once the pot is bubbling nicely, and your grits are stirred well, lower the heat to simmer. Cover and simmer for 30 minutes. Every few minutes, come and stir them so they don’t stick to the bottom. Set a timer, and really stir every three minutes.
- After half an hour, stir in your remaining half stick of butter, cream, and goat cheese and several turns of your pepper mill. Garnish with fresh bacon crumbled on top.
