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  • ¾ cup yellow or white corn grits (not instant)
  • ¼ teaspoon freshly ground white pepper, plus more as needed
  • ½ teaspoon kosher salt, plus more as needed
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream
  • ¾ cup whole milk, plus more as needed
  • 1 ½ cups water

Combine the water, milk, cream, butter, salt, and white pepper in a medium saucepan with a tightfitting lid over medium heat and bring to a simmer. Stir in the grits and bring to a simmer again. Cook, without stirring, until the grits float to the surface, about 1 to 2 minutes. Cover, remove fr...

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