For me, grits can be hit or miss. Everybody makes them differently, some people opt for sweet grits and others prefer savory. I'm on team savory. Some people say that there is no such thing as "quick grits" I disagree. I find that most people tend to have grits that are a little watery for my tastes. Some people use water, some use milk and some use chicken broth.
You can always follow the instructions that might come on the package, but I like my way better. Adding the grits to the water and milk immediately instead of waiting for the water the boil makes a difference in taste and consistency. Here is my take on quick grits that come out creamy and delicious.
This recipe makes one serving. To make more, for every 1/3 cup of grits, use 1 cup of liquid. For instance, if you want to prepare 3 servings of grits, use 1 cup of grits and 3 cups of liquid (water, milk, or broth.)
Ingredients
- 1/3 cup (4 tablespoons) of grits
- ½ cup of evaporated milk (or regular milk)
- ½ cup of water
Optional
- Salt to taste
- Butter to taste
- Cheese to taste (I either use a Mexican blend or a 3 Cheddar blend of shredded cheese)
Directions
- Add grits, milk, and water to a small pot over medium-high heat and bring to a boil. Allow grits to boil for 2-3 minutes.
- Stir, reduce heat to very low, and cover the pot with a lid.
- Allow grits to simmer for 5-7 minutes, stirring occasionally.
- Add seasonings to taste
