Photo: Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall
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. Remove from heat, and stir in buttermilk and butter.
Step 2
Stir Cheddar cheese, pimientos, scallions, and Worcestershire sauce into warm grits. Top servings with sliced brisket and a drizzle of your favorite barbecue sauce.