Creamy Grits with Butter and Chives
Inspired by techniques from Food Network Kitchen and America's Test Kitchen.
Old-fashioned grits simmered gently in half milk, half water, then finished with butter and snipped chives.
Always check the labels of the products you use.
Method
- 1
Heat the liquid. Combine the milk, 500 ml water, salt and pepper in the heavy saucepan and bring to a simmer over medium-high heat. Stay close, as milk can foam up and over the edge in seconds.
- 2
Whisk in the grits. Pour the grits in slowly while whisking constantly. Adding them gradually lets each particle get wet separately, so you avoid lumps.
- 3
Cook low and covered. Turn the heat to low, cover and cook for 20-25 min, whisking every few minutes and scraping the bottom where milk can catch. They are done when thick, creamy and tender with no gritty centre; add 2 tbsp water at a time if they get too stiff.
- 4
Finish and serve. Take the pan off the heat and stir in the 30 g butter and the snipped chives. Ladle into bowls and top each with a pat of butter and a few long chive stalks.
Storage
Refrigerate covered up to 4 days; they set firm. Reheat in a pan with a splash of milk or water, whisking, until smooth and piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium heavy saucepan with lid
- balloon whisk
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 287 kcal |
| Protein | 7.7 g |
| Carbohydrate | 38 g |
| of which sugars | 6.8 g |
| of which free sugars | 0 g |
| Fat | 11.9 g |
| of which saturates | 7 g |
| Fibre | 0.7 g |
| Salt | 1.61 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
