Nope they ain't grits if they ain't stone ground, yep that's what I say, yes sir!
A little unconventional but my God these are good:
<ul>[*]4 cups water[*]3/4 teaspoon salt[*]2 tablespoons unsalted butter[*]1 cup coarse stone-ground white grits*[*]1 cup whole milk[*]1/4 teaspoon black pepper[/list]
<h2>Preparation</h2>
Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.)
Stir in pepper and remaining tablespoon butter.
-- Edited by Daddyo on Sunday 10th of January 2010 10:20:41 PM