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