Creamy Stone-Ground Grits

Creamy Stone-Ground Grits might be a good recipe to expand your side dish recipe box. This recipe makes 8 servings with 218 calories, 7g of protein, and 18g of fat each. For 93 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is brought to you by Epicurious. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. 120 people have made this recipe and would make it again. A mixture of heavy cream, kosher salt, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 25 hours. It is an inexpensive recipe for fans of Southern food. Overall, this recipe earns a not so awesome spoonacular score of 36%. Creamy Stone Ground Cheese Grits, Stone-Ground Grits with Gruyere, and Gumbo Gravy over Stone-ground Grits are very similar to this recipe.

Servings: 8

Preparation duration: 60 minutes

Cooking duration: 1440 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation 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. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture. 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). Stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes. Cooks' notes: ·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). Heat over low heat, stirring constantly.

 

Step by step:

1. 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.

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

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

4. 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).

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

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

Cooks' notes

1. ·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).

2. Heat over low heat, stirring constantly.

Nutrition Information:

covered percent of daily need

 

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