- Farm Bell Recipes - https://farmbellrecipes.com -

Charleston Crab House Grits

Posted By Suzanne McMinn On May 4, 2011 @ 1:05 am In All Recipes,Beans, Grains & Rice,Breakfast,Budget,Entertaining,Gourmet,Old-Fashioned,Other Side Dishes | No Comments

Wash and drain the stone-ground grits, skimming the chaff. Bring two cups of water and two cups of heavy cream to a boil. Add the salt. (I use about a teaspoon. Adjust this to taste.) Add the grits, stirring well with a whisk. Turn the heat to simmer (lowest you can go on your stovetop) and cover the pot. Let simmer for 1 hour and 10 minutes (at least) or until thick and creamy.

When finished cooking, add a couple tablespoons (more or less, to taste) butter or margarine, or add a little pat on top of each serving.

To make stone-ground grits the “regular” way, use 4 cups of water instead of part heavy cream and cook for 40-45 minutes on low.


Article printed from Farm Bell Recipes: https://farmbellrecipes.com

URL to article: https://farmbellrecipes.com/charleston-crab-house-grits/

Copyright © 2010-2011. All rights reserved.