homemade grits

July 24, 2020

What you’ll need:

~1 batch

• 1 gallon whole milk

• 1/2 gallon chicken stock

• 1/2 gallon heavy cream

• 1/2 gallon water

• 2 lbs unsalted butter

• 1/2 cup kosher salt

• 2 tbsp black peppercorns

• 66 oz. Antebellum coarse grits

Instructions:

• In a large rondeau or cooking vessel, bring all of the wet ingredients to a rolling boil.

• Slowly whisk in all of the grits, and continue to whisk for one minute.

• Add kosher salt and black pepper.

• After you have stirred for one minute, drop the heat to the lowest simmer possible.

• Once grits have become cohesive with the liquids, add butter and cook out until finished (1-1.5 hours)

• Check for seasoning at the end, remembering you will season again when heating up grits.

• Transfer to a storage container and cool completely in fridge.

never miss new recipes!

sign up with your email address to receive blog post updates each week.