Ok so the picture is kind of awful but it tasted fantastic! The secret to grits is to
1) use half milk half water. If you use all milk, it's too creamy. If you use all water, it is flavorless.
2) add the butter, salt, and pepper in the beginning so the grits soak them up instead of sitting on top.
This is the recipe on the package so if you want different portions follow the package proportions.
Basic Grits for 4
1 1/3c quick grits
2 2/3c water
2 2/3c milk
3T (or more) butter
2t salt, plus more to taste
1t pepper, plus more to taste
Add everything to a medium stew pot. Cook on med low heat for 10 min or so, until grits are thick. Stir occasionally. Add more salt and pepper to taste. Serve with sasuge and two over easy eggs!
1) use half milk half water. If you use all milk, it's too creamy. If you use all water, it is flavorless.
2) add the butter, salt, and pepper in the beginning so the grits soak them up instead of sitting on top.
This is the recipe on the package so if you want different portions follow the package proportions.
Basic Grits for 4
1 1/3c quick grits
2 2/3c water
2 2/3c milk
3T (or more) butter
2t salt, plus more to taste
1t pepper, plus more to taste
Add everything to a medium stew pot. Cook on med low heat for 10 min or so, until grits are thick. Stir occasionally. Add more salt and pepper to taste. Serve with sasuge and two over easy eggs!
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