The term grits comes from the Middle English word gyrt, meaning the outer bran of any whole grain. In this case, the whole grain is corn, as grits are a type of porridge made from ground kernels of corn. Native Americans, who often ground corn into corn meal, also made it into a porridge, thus making the first grits. Indians taught early settlers how to remove the hulls from kernels of corn and then grind it. Grits quickly became known as the potatoes of the South. Like regular cornmeal, grits can be either yellow or white and are commonly served for breakfast as well as a side dish at other meals.
Recipe Servings: 2
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp butter, plus more as needed for serving
- 2 cups milk
- 2 cups heavy cream
- 1 cup grits
- Salt, to taste
- Ground black pepper, to taste
Directions
- Melt butter in a heavy saucepan, coating bottom of the pan carefully.
- Add milk and cream. Bring to a boil.
- Add grits and stir, avoiding lumps as much as possible.
- Lower heat and cook, stirring, for about 10 minutes.
- Add more milk to thin as needed, or cook a little longer to thicken, if desired.
- Serve with salt, pepper, and butter.
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