Serve these grits with chef Bill Taibe's Warm Crab Fondue.
- 4 cups whole milk
- 1 cup grits, preferably from Anson Mills
- 4 tablespoons unsalted butter
- Coarse salt and freshly ground black pepper
Bring milk to a boil in a medium saucepan over medium-high heat. Slowly whisk in grits. Cook, stirring occasionally, until grits have softened and thickened, about 30 minutes. Stir in butter and season with salt and pepper. Keep warm until ready to serve.
SourceThe Martha Stewart Show, March 2012