Time: 35 min.
Complexity: easily
Servings: 4

This aromatic corn grits is perfect for breakfast or as a side dish for meat and seafood. This recipe produces a very tender, almost creamy porridge. The quick-cooking corn grits are cooked in a mixture of milk and water, giving them a pleasant creamy flavor. The butter added at the very end enhances this flavor, making the grits simply melt in your mouth. Serve with a pat of butter on top of each serving.

Ingredients:

• 1 cup quick-cooking corn grits
• 2 tbsp of water
• 1 and 1/4 cups milk
• 1 teaspoon of salt
• 0.5 cups butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• In a small saucepan, combine water, milk, and salt and bring to a boil. Slowly pour the cereal into the boiling mixture, stirring constantly and thoroughly. Bring the mixture back to a boil, cover the saucepan, reduce the heat, and simmer for about 30 minutes, stirring occasionally. Add more water if necessary.
Step 2
• The cornmeal is ready when it reaches the consistency of semolina. Stir in half the butter and serve with the remaining butter, spread evenly over each serving. Serve with fruit or savory snacks.

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