Sometimes there just needs to be more fat in a dish. For regular grit preparation go here.
Use the fancy stone ground grits for this dish. They can usually be found in a special burlap sack in the health food or expensive grocery store. Or use regular grits if you must, just do not use instant.
- 1 cup milk
- 2 cups water
- 2 tbsp butter
- 3/4 cup white corn grits
- 1/4 grated Romano
- 1/2 cup heavy whipping cream
In a three-quart sauce pot over low heat melt the butter in the water and milk. Do not scald the milk. When butter is melted and liquid begins to simmer add grits. Whisk well, cover and turn heat to very low. Uncover and stir grits every few minutes until thick, about 15-20 minutes. Add cheese and cream, season with salt and pepper and cover again. Continue to cook over very low heat stirring occasionally until they reach a thick but still creamy consistency, about 30 minutes. Add more cream if necessary. Serve hot as a side or as a substitute for rice in many Southern dishes like etouffee.