These grits will make you forget that you have meat on your plate. Anson Mills grits are hand milled to a coarser grind than commercially distributed grits and the corn is specially grown for maximum flavor.   Even people who think they don’t like grits, love these grits.  Cooking them in a mixture of cream and water is my version of the South Carolina low-country tradition.  

Ingredients

2 cups whipping cream

5 ½ cups water

3 cups Anson Mills Grits

½ stick unsalted butter

1 pound cheddar cheese, cut in pieces

2 teaspoons kosher salt

1 teaspoon granulated garlic powder

½ teaspoon freshly ground pepper

Methods/steps

Boil water and cream to a soft boil. Add grits, stirring occasionally. Simmer with the lid on and off for 1 hour or until soft but still al dente. If the grits get too stiff, add milk or water.

Stir in butter, cheese, salt, garlic powder and pepper. Adjust seasonings. Serve piping hot.

ALL RECIPES ©ELIZABETH KARMEL 2020