Southern Grits

From: Sutefani

On Jun 13, 2009

yet another perfect morning with the world's best grits. what would i do without this fantastic recipe?!? march 11: best grits, hands down. i didn't even need the extra pat of butter on top, just some freshly ground black pepper. this will cut down my breakfasting out quite a bit. thank you for sharing this amazing recipe!

From: MechanicalJen

On May 12, 2009

I used more water instead of milk. Always daunted to make grits myself - but these were great! Thanks!

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!

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."