Serve these grits with chef Bill Taibe's Warm Crab Fondue.
The Martha Stewart Show, March 2012
- 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.
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