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Stone-ground Grits

  • Yield: 4 to 6 servings


  • 1 cup milk
  • 3 cups water
  • 1 cup stone-ground grits
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup finely grated cheddar cheese
  • 2 tablespoons butter


  • Place the milk and water in a medium saucepan and bring to a boil over medium-high heat. Add the grits and lower the heat to produce a gentle simmer. Cook, partially covered and stirring often, until the grits are tender, adding more water if the grits get too thick before they are tender, 45 to 60 minutes. Add the salt, pepper, cheese, and butter and stir to combine. Serve immediately.