Epic Grits
Directions
- 1Bring 4 cups of stock to a boil in a medium saucepan.
- 2While whisking, slowly pour in 1 cup of grits to prevent clumping.
- 3Continue whisking for 2 minutes or until the grits thicken.
- 4Add 4 tablespoons of butter, 1/4 cup of cream, 3/4 of a teaspoon of salt and 1/4 teaspoon of black pepper.
- 5Reduce the heat to a very low simmer and cook for 20 minutes, or until thickened.
Ingredients
- 1 cup stone-ground grits
- 4 cups chicken or vegetable stock
- 4 tablespoons butter
- 0.25 cup cream
- 0.75 teaspoon fine sea salt
- 0.25 teaspoon fresh ground black pepper
Equipment
saucepanwhisk