Foolproof grits from Deep Run Roots: Stories and Recipes from My Corner of the South (page 31) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on November 11, 2017

    I loved these too. I only had about 2/3 of the milk needed and it was just fine.

  • stockholm28 on July 25, 2017

    I used Bob's Red Mill "corn grits/polenta" because they were the only non-instant grits that I could find. I really liked the double boiler technique and these were good. I made half a recipe and needed to add more water as it cooked. I used these for the pimento cheese grits.

  • pistachiopeas on July 02, 2017

    Made half a recipe. Perfect. I don't need another recipe for grits. This is the one.

  • baking4two on April 24, 2017

    Loved these easy to make grits. I added the grits and milk, in the amounts specified, into my rice cooker on the porridge setting. After it was done, I added the salt and butter.

  • SheilaS on March 27, 2017

    I've made these several times. I love the double boiler method - no risk of scorching and cooking them in milk makes them taste so creamy, even without adding any cheese.

  • Katielang on March 08, 2017

    These were sooooo good. Tasted really light. I swirled in some sharp cheddar and topped with crispy prosciutto. Easy and mindless pantry meal. Will definitely make grits this way from now on.

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