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Dixie’s Grits


Makes: 10 servings

These could very well be the creamiest and smoothest grits I’ve ever had (and I’ve had a lot of grits).


  • 4 cups heavy cream
  • 1 cup unsalted butter, cut up
  • 1 tablespoon table salt
  • 2 cups uncooked stone-ground grits
  • Freshly ground black pepper

How to Make It

  1. Combine first 3 ingredients and 6 cups water in a Dutch oven. Bring to a simmer over high heat, stirring often. Gradually whisk in grits. Reduce heat to low, and cook, stirring often, 1 hour or until creamy and thickened. Sprinkle with black pepper.

Southern Living Off the Eaten Path: On The Road Again; B.T.C. Old-Fashioned Grocery, Water Valley, Mississippi