Bring stock, butter and salt to a boil, then whisk in the grits in a steady stream. Reduce heat to medium-low or lower, and allow the grits to simmer, stirring occasionally, until they are ...

I used stone-ground grits with 2 cups chicken stock, 2 cups water, 1 tsp. salt and 1/2 tsp. black pepper, cooking for 1 hour, stirring often. The grits turned out tender, thick, smooth, and ...

Carson grew up eating these cheesy grits that his mom prepared with their proper Southern breakfasts. 0 seconds of 4 minutes, 31 secondsVolume 0% 00:00 04:31 ...