Creamy Stone-Ground Grits

  • 4 cups water
  • ¾ teaspoon Kosher salt
  • 2 tablespoons unsalted butter
  • 1 cup coarse stone-ground white grits
  • 1 cup whole milk

Bring water, salt, and 1 tablespoon butter to a boil in a 4 quart heavy saucepan. Then add the grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently until water is absorbed and grits are thickened, about 15 minutes.

Stir in ½ cup milk and simmer partially covered, stirring occasionally to prevent grits from sticking to the bottom of the pan, about 10 minutes. Stir remaining ½ cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. Stir in pepper and remaining tablespoon of butter.

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