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Dixie Supply Bakery Charleston - Grits
(recipe, Maura Berger)
Stopped in on a Culinary tour- this place was featured on Diners, Drive-ins and Dives. I never thought I would like Grits but these were delicious!
- Dixie Stone-Ground Grits
- 8 oz. Stone-ground Grits (not quick grits or instant grits)
- 16 oz. Heavy cream
- 16 oz. Water
- 4 oz. Butter
- Bring water, cream and butter to a boil and swirl in grits.
- Reduce to a simmer and stir intermittently to keep grits from sticking. Cook for 30 minutes.
- Add more butter and salt and pepper to taste.
- Serve warm.