Perfect Grits
Ingredients
1 cup grits*2 cups water
2 cups milk (skim or 2 percent)
1 cup heavy cream
8 Tbsp. unsalted butter
Cheese (Parmesan, pecorino or cheddar, as desired)
Kosher salt and freshly ground black pepper to taste
Preparation
• In a Crock-Pot on its lowest setting, whisk together grits, water, milk, salt and pepper to taste.
• Cover and let cook about 3 hours, stirring every 30 minutes.
• When the mixture resembles porridge, stir in the heavy cream. Season with salt and pepper as needed. Cover and let cook for 1 more hour, stirring every 30 minutes.
• The grits should have softened a bit, but still offer a toothsome chew. Add the butter and season again, if needed. If desired, stir in cheese.
• The grits are done when they are nice and soft, about 20 to 30 minutes. They shouldn’t be stiff like mashed potatoes or soupy. If they’re too thick, add some more water or milk to thin.
*The perfect ratio of grits to liquid, according to Galliano is 1 cup grits to 5 cups liquid.
