Grits

Ingredients

• 4 cups water

• 1 cup Bloody Butcher grits (110 g)

• 5 Tablespoons unsalted butter (71g)

• 2.5 teaspoon salt

• ¼ cup heavy cream 

• ½ teaspoon freshly ground black pepper

• ⅛ teaspoon freshly grated nutmeg

Instructions

1. Bring water to a boil in a heavy bottomed medium saucepan

2. Add salt and stir in grits. 

3. Reduce heat to low and cook for 30 min, stirring every 5 minutes so the bottom doesn’t scorch. 

4. Stir in cream, pepper and nutmeg, cook for 5 more minutes, stirring occasionally. 

5. Add butter and adjust seasonings as needed, stir to combine and serve.

Variations

• Add ½ cup chopped fresh herbs (chives, parsley, thyme)  at the end with the butter

• Add 1 cup shredded sharp cheddar, gruyere or gouda at the end in place of the butter 

• Top with a fried egg 

• Top with braised pork or beef 

• To make vegan: substitute 2 tablespoons of oat milk for the cream and an equal amount of plant based butter for regular butter

Source: Deep Roots Milling