Grub Americana

Charleston Style Grits

Charleston grits

This recipe is one of the great Chef Emeril Lagasse's signature breakfast dishes, taken from his cookbook, Essential Emeril.

Whatcha Need:

  • 6 cups water
  • Salt to taste
  • 1-1/2 cups old fashioned grits (not instant!)
  • 2 cups milk
  • 1 cup heavy cream
  • 8 Tablespoons butter
  • Freshly ground black pepper to taste

Whatcha Do:

In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover saucepan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper.

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