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+--- Thread: Southend Brewery and Smokehouse Charleston Grits (/showthread.php?tid=195049)
Southend Brewery and Smokehouse Charleston Grits - tubeN2 - 04-12-2005
4 cups heavy cream
4 cups water
1/4 pound (1 stick) butter
2 cups grits (not instant)
Salt and white pepper, to taste
In a deep, heavy-bottomed pot, bring cream, water and butter to a boil.
Slowly sprinkle grits over boiling liquid, stirring constantly to prevent lumps. Reduce heat to medium-low and cook, stirring frequently, 20 to 30 minutes, until grits have thickened to desired consistency. Season to taste with salt and white pepper.
Makes 6 servings.