For generations, Southerners have enjoyed hot creamy grits. Grits are made from dried corn kernels that have had the hull and germ removed by an alkaline solution. Native Americans shared this process with early European settlers. This process makes the dried corn more digestible and more nutritious. The resulting product is called homily. The homily is dried and then coarse ground to make homily grits.
Creamy Southern Grits
- 4 cups water, divided
- 1 cups milk
- 1 teaspoon salt
- 1 cup quick cooking grits
- 1/4 cup butter
In a small pot, bring 3 cups water, milk and salt to a boil.
Slowly stir the grits into the boiling mixture.
Stir continuously until grits are well mixed.
Return to a boil, cover with a lid, lower the temperature to a simmer.
Cook for approximately 30 minutes, stirring occasionally.
Add additional 1 cup water a little at a time as it is absorbed, stir after each addition.
Stir in the butter and serve.