Creamy Stone-Ground Grits

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Credit: Joseph Randall
Skills for Culinarians Day Cookbook, July 2004


4 cups water
1 t salt
1/2 t white pepper
1/4 cup butter
1 cup stone-ground or quick grits
1/4 cup heavy cream


1) Bring water, salt, pepper and butter to boil in saucepan.

2) Gradually stir in grits, cover and cook over low heat for 35-40 minutes, stirring occasionally.

3) Add cream; cook over medium high heat For 4-5 minutes longer, being careful not to burn.


8 Portions



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