Tried and True Southern Style Grits

I think one of the most overlooked sides of farm-to-table fare is grits, which can be such a versatile addition to any meal—not just breakfast. Our favorite ways to use grits are to add a bit of raw Gouda and serve them with a nice grass-fed ribeye and seared asparagus or simply with some pan-fried fish with homegrown okra and tomatoes on top.

The trick to delicious, creamy grits is to use both milk and water and to make sure that they are generously salted while cooking.

Tried and True Southern-Style Grits

serves 4-6

1 c. uncooked stone-ground grits

3 1/2 c. water

1/2 c. whole milk

3/4 tbsp kosher salt

1/2 cup (1 stick) salted butter

Combine water, milk, and salt into medium saucepan and bring to a boil over medium heat.

Whisk in grits and lower heat to simmer.

Cook, stirring occasionally, for 20 minutes, or until desired consistency is reached.

Remove from heat and add 8 tbsp salted butter.

Cool slightly and enjoy!