Creamy Grits

Posted on August 13, 2012 by William Brockenbrough

The recipe included with Woodson’s Mill All Natural Grits can really be viewed as a starting point for all that is possible when cooking with grits. Every chef has her individual take on how to prepare the best grits. Some use broth, others add milk or cream. We have found that the best way to get truly creamy grits is to use milk during the cooking process. For really creamy stone ground grits, use 3 parts milk to 1 part grits. Or, choose the middle-ground and use 1 ½ parts milk and 1 ½ parts water to 1 part grits. This foundation works whether you are cooking for breakfast, lunch, or supper.... Some of the finest dinner tables in the south serve creamy grits alongside anything and everything – not just shrimp. If you are not a grits aficionado or have had a bad experience with them, try using milk to bring out their creamy texture and find out what you have been missing. And, if you have a unique recipe for Woodson’s Mill All Natural Grits, please share it with us.  In the meantime try this recipe for creamy grits by cooking your grits with milk.  

Posted in grits, recipes