Charleston Grits


  • 3 cups water
  • 3 cups milk, whole preferred
  • 2 teaspoons salt or to taste
  • 1/2 cup (1 stick) butter
  • 1 cup grits, stone ground preferred
  • 1 cup cream


  1. Combine the milk, water, salt, and butter in a large saucepan.
  2. Over medium heat, bring just barely to a boil.
  3. Add the grits while stirring, being careful to avoid lumps.
  4. Return to a boil, stirring frequently, then reduce to a simmer.
  5. Cook until just past al dente, twenty minutes or more, stirring frequently. "Quick" grits will take less time.
  6. Add the cream and cook for another 5 or 10 minutes.
  7. Serve hot with additional butter, salt, and pepper.


Serves 6.