Lucy’s Creamy Southern Grits
Start with Anson Mills Grits (South Carolina course grain)
Soak overnight to cut the cooking time in half.
To cook the grits
Use 1 cup grits and 4 cups of liquid. Split the liquid half whole milk and half heavy cream. Bring to a boil, then add the grits slowly, stirring constantly to prevent clumps. Boil a few mins. Turn heat to low/medium.
Grits cooking time 45-50 mins.
Stir often like risotto building the start allows the end product to be much creamier and delicious!