CREAMY GRITS
Provided by John Martin Taylor
Categories Milk/Cream Breakfast Brunch Side Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2-4 servings
Number Of Ingredients 4
Steps:
- Drop the butter into the water in a heavy-bottomed saucepan and bring to a boil. Stir in the grits, return to a boil, and reduce the heat, allowing the grits to cook at a low boil for 10 minutes or so, until the grits are very thick and have absorbed most of the water, stirring occasionally to prevent the grits from sticking.
- Add about 1/2 cup of the milk or cream to the pot and turn down the heat, allowing the grits to simmer for another 10 minutes or so. As the liquid evaporates or is absorbed, add more cream or milk, cooking the grits until the desired consistency is reached, a total cooking time of at least an hour. The grits should be piping hot when served, slightly soupy but full-bodied enough that they do not run on the plate.
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Md rasel Hossain
[email protected]Meh.
Adword Houd
[email protected]These grits were a bit too bland for my taste. I had to add a lot of salt and pepper to make them flavorful. The texture was also a bit too thick. Overall, I was not impressed with this recipe.
Bijay Rawat
[email protected]I made these grits for breakfast this morning, and they were delicious! The creamy texture was perfect, and the flavor was just right. I added a little bit of butter and salt to taste, and they were perfect.
Sonam Grg
[email protected]These grits are the best I've ever had! They're so creamy and flavorful, and they're really easy to make. I followed the recipe exactly, and they turned out perfectly. I will definitely be making these again and again.