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Creamy Stone-Ground Grits

This is from Chef Joe Randall's Cooking School in Savannah, Georgia and comes to us courtesy of Joe David's excellent book, gourmet getaways.

click here for the smothered shrimp recipe to accompany the grits

        • 3 1/2 cups water
        • 1 tablespoon butter
        • 1/2 teaspoon salt
        • 1/4 teaspoon white pepper
        • 1 cup stone-ground or quick grits
        • 1/2 cup heavy cream
 

Method

Bring water to a boil.  Add butter, salt, and pepper, then gradually stir in grits.

Cover and simmer for 20 to 25 minutes, or until water has been absorbed, stirring frequently.

Remove from heat and stir in the heavy cream.  Serve hot.

Serve with Sea Island Smothered Shrimp

Reprinted with permission from © Joe David, Gourmet Getaways, published by Globe Pequot Press click for book review

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