“People should really leave grits alone,” wrote the late chef Edna Lewis in her book, The Gift of Southern Cooking (co-authored with Scott Peacock). Lewis, who took a dim view of adding fancy ingredients to the beloved Southern staple, instead advised readers to keep it simple with her five-ingredient creamy grits recipe.
Another thing to keep in mind: No self-respecting Southerner uses instant grits. Homemade grits are easy to prepare, and well worth a tiny bit of extra care. Stone ground grits will yield the best texture but they do take longer to cook; remove their chewy outer chaff for the creamiest results.
We like these grits best served hot from the stove, with over-easy fried eggs or shrimp.
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- 2 cups water, or more
- 2 cups milk, or more
- 1 cup stone-ground or regular grits
- kosher salt
- 1⁄4 cup heavy cream
- 2 Tbsp. unsalted butter