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Fill pot with 4 cups of water. Add ½ tablespoon salt and stir to incorporate, then place pot on stovetop over medium-high heat. Add 1 tablespoon butter and bring water to boil. Once water begins to boil rapidly, add quick grits and stir 30 seconds. Partially cover pot with lid.

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You can whisk heavy cream into a freshly cooked pot of grits along with butter for an extra dose of dairy or us it as a supplementary cooking liquid to blend with water, stock, or even milk.

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Instructions. Bring milk, water, and salt to a simmer over medium heat. Slowly add grits while whisking to avoid lumps. Cook grits covered over medium-low heat, stirring frequently ( about 15 minutes for regular grits, 5 minutes for quick-cooking grits). Remove from heat and stir in butter.

How To Make Grits SouthernStyle

Instructions. In a pan, add water, milk, and salt. You can add black pepper if you wish. When the water and milk come to a boil, Add the grits while stirring. Stir for two minutes. Reduce the heat to medium-low and stir occasionally to avoid burning the grits. Do this every two to three minutes.

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Combine all ingredients EXCEPT grits in a Dutch oven. Bring to a simmer, stirring occasionally. Gradually whisk in grits. (Add them too quickly and they will clump.) Reduce heat to low and cook, stirring frequently, for 50 to 60 minutes. If grits get too thick add more water or half-and-half.

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When the liquid comes to a rapid boil, turn the heat down to medium-low and slowly whisk in 1 cup old-fashioned grits and 1 teaspoon salt. Whisk continuously for two minutes to prevent lumps from forming. Continue to cook, stirring often, for 25 minutes. Once the grits are super smooth and tender, remove from heat and add 1 ½ cups shredded.

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Bring the water, butter and salt to a boil in a small saucepan. Add the grits to the boiling water using a whisk. Cover the pot, lower the heat to a simmer and cook the grits according to the package directions. When the grits are done, stir in the black pepper and garlic powder. Add the cheese and stir until blended.

How To Make Grits SouthernStyle

Place the heavy cream, butter, water, salt, pepper, garlic powder, and red pepper flakes into a pot. Bring to a boil, and then slowly whisk in the stone ground grits. Reduce to a simmer, and cover. Stir frequently, and cook for 20 to 25 minutes. Mix in the cheddar cheese, and enjoy.

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Heat and soak the grits. Place 4 cups water, 1 1/2 cups grits, 2 dried bay leaves, and 1/2 teaspoon kosher salt in a large pot or Dutch oven and bring to a boil over high heat. Immediately remove from the heat, cover, and set aside for 15 minutes. Meanwhile, prepare the butter and cheese. Prepare the butter and cheese.

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Bring salted water to a boil. Add grits, butter, and chopped-into-cubes cream cheese. Stir frequently. Lower heat to simmer. When ready to serve, mix in sour cream.

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Instructions. Place water and heavy cream in a saucepan and bring to a gentle boil over medium-high heat. Whisk in grits, reduce heat to low, and cover. Cook over low heat for 15-20 minutes, stirring occasionally.*. The grits are done when the majority of liquid has been absorbed and the grits are nice and creamy.

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Turn the heat down to low and continue to whisk the grits until they begin to thicken up, about 3 minutes. Pour in the half and half and the milk, and mix it in until it is well combined. Cook an additional 2 minutes being sure to stir so that clumps do not form. Sprinkle in the salt and pepper, and add the butter.

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Set over medium-high heat and bring to a boil. Now whisk in the grits. Stir continuously and make sure there are no lumps. Lower the heat to medium-low. Cover and simmer for 12-20 minutes and stir occasionally. Uncover the pot and once the grits seem soft and thick, stir in the butter and shredded cheese.

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I love how the sour cream melts into the warm grits, creating a creamy and savory combination that is simply irresistible. So next time you're enjoying a meal, don't forget to add a dollop of tangy sour cream for that extra burst of flavor. Hot Sauce. Hot sauce adds a fiery kick to any dish, elevating the flavors with its bold and spicy notes.

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Directions. Bring salt and 1 qt. water to a boil in a medium saucepan over high heat. Whisk in grits, and cook, whisking constantly, 45 seconds. Return mixture to a boil. Cover, reduce heat to medium-low, and cook 20 minutes or until grits are tender and liquid is absorbed. Stir in cheese and butter. Stir in cream, and serve immediately. Rate.

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Instructions. In a large saucepan, bring the water and cream to a boil over medium-high heat. Generously season with salt and pepper. Whisk in the grits, reduce the heat to low and cook, stirring very frequently, until thickened and cooked through, 30 to 45 minutes. Whisk in the butter, season with salt and pepper, and serve hot.