Ingredients
Scale
Base Grits
- 1 cup whole milk
- 4 cup water
- 1 tsp. kosher salt
- 1 cup uncooked stone-ground grits
- 2 tbsp. unsalted butter
- ¾ cup whole buttermilk
Breakfast Bowl
- 1 cup shredded pepper jack cheese
- Diced ham, or cooked bacon, crumbled
- 1 fried egg
- sliced green onions or chives (optional)
- Ground Pepper (optional)
Instructions
Grits:
- Bring milk, salt, and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; return to boil. Reduce heat to medium-low, and simmer, stirring occasionally, 25-30 minutes or until creamy and thickened. Remove from heat, and stir in butter and buttermilk. Cover to keep warm until ready to serve.
* to lower fat content of grits I sometimes use 1% milk and low fat buttermilk–not as creamy but still good. Also–you can buy instant grits which are very quick–just follow directions on package.
Breakfast Bowl:
- Add pepper jack cheese (or cheese of choice–cheddar is very good). Serve in a bowl with one cup of grits, sprinkled with ham/bacon/sausage (meat of choice), topped with a fried egg and green onions or chives (if desired)