Here’s the secret to making the best grits ever

If you’ve ever struggled to make homemade grits or have someone in your family who says they don’t like grits, this recipe is for you. All it takes is one ingredient to make the best grits ever.

And what’s that ingredient? Whole milk. Yup. That’s it.

Bring a pot of whole milk up to a simmer. Cooking with milk allows the grits to soak up some of that creaminess. At the end of the cooking process, the grits soak up all of the milk and become so smooth.

Add a couple of tablespoons of butter. The butter is just going to add a little bit of richness and flavor. And doesn’t love a little butter?

Next, add a little salt and whisk it a little bit to melt the butter in the hot cream.

Slowly add the grits. Get all of that whisked together then lower the heat. Cook it for 25 to 30 minutes.

To keep them from burning,  keep stirring the grits. The heat’s on low and it’s a labor of love. You want to pay attention to the grits. You don’t want to leave them alone. You just want to watch them and make sure they don’t stick.

What’s great about these is that they start a little too quick or the corn starts to absorb a little too much milk just add a little bit more milk. And what you want to do is taste the grits as you go. Most people don’t like grits because they taste gritty. But, the more you cook them the softer they’re going to get. And they become creamy and smooth. 

Grits are just about the perfect southern side dish. They’re so versatile, you can use them as anything. You can use them as a side or even by themselves.

If you’ve ever struggled to make homemade grits or have someone in your family who says they don’t like grits, this recipe is for you. All it takes is one ingredient to make the best grits ever.

And what’s that ingredient? Whole milk. Yup. That’s it.

Bring a pot of whole milk up to a simmer. Cooking with milk allows the grits to soak up some of that creaminess. At the end of the cooking process, the grits soak up all of the milk and become so smooth.

Add a couple of tablespoons of butter. The butter is just going to add a little bit of richness and flavor. And doesn’t love a little butter?

Next, add a little salt and whisk it a little bit to melt the butter in the hot cream.

Slowly add the grits. Get all of that whisked together then lower the heat. Cook it for 25 to 30 minutes.

To keep them from burning,  keep stirring the grits. The heat’s on low and it’s a labor of love. You want to pay attention to the grits. You don’t want to leave them alone. You just want to watch them and make sure they don’t stick.

What’s great about these is that they start a little too quick or the corn starts to absorb a little too much milk just add a little bit more milk. And what you want to do is taste the grits as you go. Most people don’t like grits because they taste gritty. But, the more you cook them the softer they’re going to get. And they become creamy and smooth. 

Grits are just about the perfect southern side dish. They’re so versatile, you can use them as anything. You can use them as a side or even by themselves.

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