Creamy Yellow Grits
1 ½ quarts Heavy Whipping Cream
3 quarts Water
¾ pound Butter
1 tbsp Salt (or to taste)
½ tbsp Cracked Black Pepper (or to taste)
4 ½ cups Grits, Yellow (Old Mill of Guilford)
1 ½ cups Sharp Cheddar Cheese, grated
Add cream, water, butter, salt and pepper to sauce pot and bring to a boil. Reduce heat to simmer and stir in the grits. Stir with wire whisk continuously to keep grits from clumping up. Once all the grits are blended, continue to stir for 2- 3 minutes. Reduce heat and cook for about 15- 20 minutes. Remove from heat and stir in cheddar cheese.
Makes: 1 Gallon
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
All recipes are property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.