Creamy Grits

1. 1

   Put the grits in a medium bowl and cover with water.

2. 2

   Stir a few times, then let stand for 1 minute.

3. 3

   Tilt the bowl slightly, allowing the chaff to float to the top.

4. 4

   Spoon off the chaff and drain the grits.

5. 5

   Transfer the grits to a large, heavy saucepan.

6. 6

   Add the milk and 2 cups of water and bring to a boil, stirring constantly.

7. 7

   Cook over low heat, stirring occasionally, until the grains are just barely tender, about 15 minutes.

8. 8

   Season with salt and pepper and continue cooking, stirring occasionally, until the grits are tender, about 10 minutes longer.

9. 9

   In a small skillet, melt 1 tablespoon of the butter.

10. 10

    Add the corn and cook over high heat until crisp tender, about 2 minutes.

11. 11

    Stir the corn into the grits, along with the remaining 2 tablespoons of butter.

12. 12

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.