- 1 c. coarse stone-ground grits (We use Falls Mills grits)
- 4 c. water
- 2 – 4 tsp. chicken base
- 2 – 4 tsp. butter
- Half & Half
- Salt and pepper to taste
Rinse grits thoroughly in strainer, allowing all specks and husk pieces to rise to the top for removal.
Combine all ingredients in medium pot. Cook, covered, over low heat for an hour, stirring occasionally.
Cover and refrigerate overnight.
Resume cooking the next morning, adding Half & Half as needed for consistency. Continue cooking for another hour.
(Secret: the reason restaurant grits are so good is the length of cooking time – the longer, the better!
Recipe chef is Leah Williams, Breakfast Chef, The Rhett House Inn in Beaufort, South Carolina
Recipe courtesy of The Rhett House Inn
Prep Time: 15 Minutes
Cook Time: 2 Hours
Yeild: 4-5 Cups