2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits (not instant)
1/4 cup (1/2 stick) butter
In a small pot, bring the water, milk, and salt to a boil. Slowly stir the grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover with a lid, lower the temperature, and cook for approximately 30 minutes, stirring occasionally. Add more water if necessary. Grits are done when they have the consistency of smooth cream of wheat. Stir in the butter and serve.
GRITS STICKS (FRIES) (Grits On A Stick)
3 cups reduced sodium chicken broth (water may be used)
1 cup yellow grits (white may be used)
1 cup heavy cream
1 cup grated cheese of your choice
Bring chicken broth to a boil, then slowly whisk in the grits. (Do this slowly and gently so you do not have any clumps). Whisk for a minute, then reduce heat to low, cover and cook for 20 minutes, stirring occasionally. Whisk in the heavy cream and cheese at the end of the cooking time, until the cheese is melted. Remove from heat and pour into a lightly greased 9x9 pan.
Allow to cool completely, then cover and refrigerate overnight or at least four hours. Remove the grits from the refrigerator and preheat your oven to 425. Cut the grits into "sticks" and place on a lightly greased, foil lined cookie sheet. Bake for 10 minutes, then with a spatula, flip the sticks, and bake for another 15-20 minutes, or until crisp. Enjoy!