Delicious Creamy stone-ground grits
Instructions:
- 2 cups milk;
- 2 cups water;
- 2 teaspoons kosher salt, plus more to taste;
- 2 small garlic cloves, finely chopped;
- 1 cup stone-ground quick grits;
- 4 ounces cream cheese, at room temperature;
- 4 tablespoons (1⁄2 stick) butter, at room temperature;
- Ground black pepper, to taste.
- Bring the milk, water, salt, and garlic just to a boil over medium-high heat in a heavy, medium saucepan. Whisking constantly, add the grits in a slow, steady stream. Return to a boil, whisking constantly, and let boil for 1 minute. Reduce the heat and gently simmer the grits, stirring occasionally with a wooden spoon. (Use a long-handled spoon to avoid being burned by bubbling and popping hot grits.) Stir more often when the grits start to thicken. Cook the grits until they are tender and thick enough to hold their shape on the spoon, about 25 minutes.
- Add the cream cheese and butter and stir until they blend into the grits. Season generously with salt and pepper; grits love salt.
- Serve at once, or cover the saucepan and keep the grits warm over low heat up to 30 minutes, stirring occasionally. If the grits are too thick when you are ready to serve them, thin with a little warm milk or stock.
- Variation: To make cheese grits, stir in 1⁄2 cup or more of grated cheese when you add the cream cheese and butter. The type of cheese will affect the personality of the grits. For example, aged white cheddar is assertive, Parmesan is subtle, goat cheese is tangy, and aged Gruyere is nutty.