- 1 1/2 C water
- 1/2 C quick-cooking grits
- 1/2 C whole milk
- 2 tbsp salted butter
- 1/2 tsp kosher salt, to taste
- 1/2 tsp freshly cracked black pepper, to taste
- Place a medium-sized saucepan (with a lid) over medium-high heat and add the water, milk, salt, and half of the butter. Watch the pan closely as you wait for it to come to a boil because once it does the milk will foam and it’ll spill over the sides in within seconds.
- As soon as the liquid has come to a boil whisk in your grits. Keep whisking for 30-45 seconds after you’ve added them to the pot, then reduce the heat to medium-low and cover with the lid.
- Cook the grits until thickened and the grains are tender with just a touch of a bite, similar to a grain of rice, about 10-15 minutes. If the grits thicken too quickly, but the grains are still hard or chewy, whisk in another 1/4 C of warm water to the pot and continue cooking until they’re like you want them.
- Once the grits are cooked, turn off the heat and stir in the remaining butter and the black pepper. Taste, and add more salt if needed. Serve hot. Dassit!
- Read the post above the recipe to ensure you have maximum success!
- Prep Time: 5
- Cook Time: 20