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Creamy Stone-Ground Grits

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Creamy Stone-Ground Grits

Creamy Stone-Ground Grits

amanda

Equipment

  • - Oster Pro-Elite Electric Griddle (Stainless Steel)

  • - OXO Good Grips Stainless Steel Vegetable Spatula

  • - Cuisineart Stainless Steel Cookie Sheet

  • - KitchenAid 5-Qt Gourmet Stand Mixer

  • - Le Creuset Enameled Cast Iron Skillet

  • - Nordic Ware Nonstick Cast Iron Skillet

  • - OXO Good Grips Heavy Duty Chef's Knife

  • - KitchenAid 7-Cup Multipurpose Food Grinder

  • - Le Creuset Nonstick Skillet Wide Base 3.5 Quart

  • - KitchenAid 6510 Wooden Cutting Board

  • - Cuisinart Stainless Steel Mixing Bowls Set of 3

Ingredients

  • 4 cups water

  • 3/4 teaspoon salt

  • 2 tablespoons unsalted butter

  • 1 cup coarse stone-ground white grits*

  • 1 cup whole milk

  • 1/4 teaspoon black pepper

Instructions

1

Instruction 1

Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
2

Instruction 2

Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.)
3

Instruction 3

Stir in pepper and remaining tablespoon butter.
4

Instruction 4

*Available from John Martin Taylor (800-828-4412; www.hoppinjohns.com).
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