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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (249g) Recipe makes 4 servings |
||
| Calories 295 | ||
| Calories from Fat 132 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.8g | 22% | |
| Saturated Fat 9.1g | 45% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 41mg | 13% | |
| Sodium 703mg | 29% | |
| Potassium 172mg | 4% | |
| Total Carbohydrate 34.6g | 11% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 0.3g | ||
| Protein 6.1g | 12% | |
Ingredients
- 2 cups water
- 1 1/4 cups milk
- 1 teaspoon salt
- 1 cup quick-cooking grits, not instant (I use Quaker)
- 1/4 cup butter
Directions
1
In a small pot, bring water, milk, and salt to a boil.2
Slowly stir grits into boiling mixture.3
Stir continuously and thoroughly until grits are well mixed.4
Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring frequently.5
Add more water if necessary.6
Grits are done when they have the consistency of stiff cream of wheat.7
Stir in butter.8
Serve with additional butter on top of each portion, or serve with fruit or with a savory meal.
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- Course > Breakfast
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
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- Occasion > Brunch
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Featured Reviews for This Recipe
From: Pamela J
On Jul 3, 2008
These were very good, however not the flavor/texture of Waffle House. The extra cooking time makes them alot better! Thanks!!
From: HeatherFeather
On Nov 5, 2004
Thank you so much for sharing this method of cooking breakfast grits. I love grits, yet I never really had learned how to make "just plain grits" correctly. This method provides all of the correct proportions of ingredients to make these taste just like "down South."
From: ninja
On Jan 9, 2008
This is a perfect recipe for delicious grits, as well as a great way to introduce those who only know the so-called "more refined" polenta to its southern US counterpart. Add these to your next eggs and bacon breakfast, sit back and enjoy! If you have country ham and red eye gravy, that's even better. I highly recommend bringing the water and milk gently to a boil. Don't take your eyes off the pot or it can boil over before you know it. And just like Connie says, stir continuously as you add in the grits so you won't have any lumps. Once that's done, it's a breeze and the taste is wonderful. Thanks so much for the outstanding recipe!
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