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 ...

Make the grits Bring chicken stock, milk and salt to a boil in a large, heavy-bottomed saucepan over medium-high heat. Gradually whisk in grits. Reduce heat to low and cover grits. Cook, whisking ...

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 ...