Creamy Stone-Ground Grits

Name: Creamy Stone-Ground Grits
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Southern
Ingredients: 118 milliliters heavy cream; 2 teaspoons kosher salt; 473 milliliters white stone-ground grits; 1 sticks unsalted butter (optional), cut into pieces; 946 milliliters water; 946 milliliters whole milk

Creamy Stone-Ground Grits might be just the Southern recipe you are searching for. This recipe makes 8 servings with 218 calories, 7g of protein, and 18g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Many people really liked this morn meal. Head to the store and pick up heavy cream, milk, stone-ground grits, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes roughly 25 hours.

Instructions

Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously.

Ingredients you will need

Grits

Water

Milk

Equipment you will use

Sauce Pan

Whisk

Bowl

Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve.

Equipment you will use

Sieve

Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.

Ingredients you will need

Grits

Milk

Equipment you will use

Sieve

Whisk

Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1 1/4hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water (about 1/2 cup).

Ingredients you will need

Oatmeal

Grits

Water

Equipment you will use

Spatula

Stir in cream, butter (if using), and salt.

Ingredients you will need

Butter

Cream

Salt

Remove from heat and keep warm, covered, up to 20 minutes.

·If you can't find stone-ground grits, use regular grits (but not quick-cooking). Regular grits will take less than half the time to cook.·Grits are at their creamiest right after they are made but can be made up to 2 days ahead. Chill, uncovered, until cool, then cover. To reheat, break congealed grits into pieces and whisk in enough boiling water to loosen (up to about 1 cup).

Ingredients you will need

Grits

Water

Equipment you will use

Whisk

Heat over low heat, stirring constantly.

Equipment

Ingredients

Servings:

118milliliters

heavy cream 2teaspoons

kosher salt 473milliliters

white stone-ground grits 1sticks

unsalted butter (optional), cut into pieces 946milliliters

water 946milliliters

whole milk

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The King Frosch Riesling Auslese All Natural German with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.