RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3676
| View Recipe |
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| Recipe Name: |
Buttery Stone-Ground Grits - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
37.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.44
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste pepper, black
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Directions:
Bring 4 cups salted water to a boil in a medium pot. Slowly add the grits, stirring constantly to avoid lumps.
Add 1 teaspoon salt and partially cover. Reduce the heat to medium and cook about 15 minutes, stirring occasionally.
Uncover the pot and stir in the butter and 3 tablespoons of the cream. Continue to stir, adding the remaining cream, a few tablespoons at a time, until the mixture thickens and begins to sputter slightly, about 15 minutes. Taste and add more salt, if desired. |
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| Nutrition per Serving: |
| Calories: |
299 |
Total Carbs: |
22.1 |
Net Carbs: |
22.1 |
| Cholesterol: |
21.0 |
Fat: |
22.5 |
Protein: |
3.27 |
| Fiber: |
0.00 |
Sodium: |
395.50 |
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