Creamy Grits Recipe
The best thick and creamy grits ever!
- ½ Cup stone ground yellow or white grits
- 2 ½ Cups whole milk
- 2 tbsp unsalted butter
- pinch kosher salt
Bring the grits, 2 cups of the whole milk, 2 tbsp butter and a large pinch of kosher salt to a boil stirring occasionally so the grits do not burn.
Once it comes to a boil turn down to medium low heat and stir occasionally but vigorously for 20 to 30 seconds at a time. Continue to do this until thick like wet sand. It should take around 18 minutes or so.
Add ½ cup more milk stirring occasionally but vigorously for 10 more minutes until thick and creamy.
Serve and enjoy. Grits will thicken even more as they cool.