Photo: Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall
Active Time
15 Mins
Total Time
30 Mins
Yield
Serves 4

Buttermilk adds a subtle, creamy tang to the grits.

How to Make It

Step 1

Bring water, whole milk, and salt to a boil in a medium saucepan over medium-high. Gradually whisk in uncooked grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until creamy and thickened, 25 to 30 minutes; stir corn into grits during last 5 minutes of cooking. Remove from heat, and stir in buttermilk and butter.

Step 2

Stir chèvre and chives into warm grits just before serving.

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