Buttermilk adds a subtle, creamy tang to the grits.

Marian Cooper Cairns
Recipe by Southern Living

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Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir chèvre and chives into warm grits just before serving.