@tinacannoncooks: To feed 4/6 people as a side I use about a cup of regular grits, now I eyeball it but I'm pretty good at that. With this method you really don't have to worry about measuring. Too many or too stiff grits add more liquid, to much liquid add more grits. Main thing is to whisk them, this is my secret to creamy grits. Heat a small pot with about 1 cup of chicken broth and a large spoon of salted butter, large pinch of salt and pepper and a large splash of milk, cream or half and half to a low simmer and whisk in your grits (NOT INSTANT) Keep whisking till it looks thick and pasty, I add more water or stock and whisk again and put a lid on it and cook on LOW, while I mess with my bacon or eggs on the stove. In a few min taste for salt and pepper and add liquid if needed and whisk and place lid on the pan. Keep adding liquid till you get the desired consistency that you like. This usually takes me 20 minutes. If using stone ground it will take about 40 minutes REMEMBER USE THAT WHISK AND SALT WHILE COOKING NOT AFTER #breakfastrecipes #grits #southernfood

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Sunday 20 September 2026 01:03:45 GMT