Low Country Grits
Yields 4
Southern Grits
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
89 calories
9 g
17 g
5 g
3 g
3 g
315 g
59 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
315g
Yields
4
Amount Per Serving
Calories 89
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 17mg
6%
Sodium 59mg
2%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
2%
Sugars 0g
Protein 3g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup coarse stone-ground grits (We use Falls Mills grits)
  2. 4 cups water
  3. 2 – 4 tsp. chicken base
  4. 2 – 4 tsp. butter
  5. 2 – 4 tsp. Half & Half
  6. Salt and pepper to taste
Instructions
  1. Rinse grits thoroughly in strainer, allowing all specks and husk pieces to rise to the top for removal.
  2. Combine all ingredients in medium pot. Cook, covered, over low heat for an hour, stirring occasionally.
  3. Cover and refrigerate overnight.
  4. Resume cooking the next morning, adding Half & Half as needed for consistency. Continue cooking for another hour.
Notes
  1. Secret: the reason restaurant grits are so good is the length of cooking time – the longer, the better!
beta
calories
89
fat
5g
protein
3g
carbs
9g
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Rhett House Inn http://www.rhetthouseinn.com/