¾cupquick-cooking or regular (“old-fashioned”) grits (not instant)
3tablespoonsunsalted butter(cut into pieces)
½cupheavy cream
To Serve:
Butter, sorghum or maple syrup, honey, dried or fresh fruit
Instructions
Place the milk and water in a saucepan and bring to a simmer over high heat. Stir in the sugar and salt. Slowly add the grits, stirring constantly. Reduce the heat to medium-low and simmer, stirring frequently for about 25 to 30 minutes until the grits are smooth and creamy.
Stir in the butter and the heavy cream until the butter is melted and the grits are hot and very creamy.
Notes
You can keep the grits warm in the covered pot over low heat; just give them a stir every once in a while to prevent them from sticking, and add a bit of hot water as needed to loosen them up. Double this recipe if you are having a bigger group. If you have a double boiler, you can use that to keep the grits warm with less chance of burning the bottom. A slow cooker is also a great way to keep grits warm.
Reheat grits in a pan over medium-low heating, stirring frequently until hot and adding more water to loosen them up as needed.
If you like your breakfast grits on the sweeter side, you can add more sugar.
If you want to serve your grits as part of a more savory meal, you can leave out the small amount of sugar.
You also might want to use water only, no milk, which is more common when the grits are being served as part of a lunch or dinner plate.