DBF’s Creamy Stone Ground Grits

ClickThru Victoria and DBF cooking
Photo by Marthanna Yater

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4 servings

  • 3 cups water
  • ½ teaspoon kosher salt plus more for seasoning
  • 2 tablespoons unsalted butter
  • 1 cup stoneground grits
  • 1 cup heavy cream
  • 1 cup cheese, such as cheddar
  • grated, Pepper
  • Hot sauce
  1. Bring water, ½ teaspoon salt, and 1 tablespoon butter to a boil in a medium saucepan.
  2. Stir in grits and reduce heat to low.
  3. Cook grits over low heat, stirring occasionally, until thick and creamy, about 40 minutes.
  4. When grits are done, stir in cream and remaining butter.
  5. Remove from heat and stir in cheese and season to taste with salt, pepper, and hot sauce.
  • from Dorothea Benton Frank and Charleston Cooks!, Charleston, SC

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