Straight from the Southern Living Test Kitchen.
How do you like your grits?
FormerSouthern LivingTest Kitchen Director Robby Melvin prefers to cook grits in a mixture of water and heavy cream.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Lydia Purcell
“I use mostly water with 1/4 to 1/2 cup of cream.
“Cooking grits in all milk or chicken stock imparts too much of those flavors into the grits.”
Give your grits a taste test after cooking and then add more salt, if needed.
Credit: Will Dickey
you could use the same trick when adding wholebuttermilkor cream cheese to your grits.
