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Traditional Southern Grits


For the Grits

2 cups raw Geechie Boy white grits

Water to cover

Corn stock (recipe follows)

½ pound butter

Salt and pepper

For the Corn Stock

4 cups heavy whipping cream

4 cups whole milk

1 cup of cut corn + the corn cobs


  1. Place grits in a container, submerge in cold water, and soak for 15-20 minutes.
  2. Strain and slowly add to hot corn stock, whisking constantly until incorporated.
  3. Continue to simmer, whisking periodically to prevent clumping or sticking to bottom, until grits have absorbed most of the stock and are tender.
  4. Remove pot from heat and whisk in butter and season with salt and cracked pepper.
Corn Stock
  1. Combine all ingredients in a 5-quart stock pot.
  2. Simmer for two hours then remove cobs.
Print Recipe