Time: 25 min.
Complexity: easily
Servings: 4

This velvety, creamy cornmeal is made with heavy cream and butter. It's perfect for breakfast, lunch, or dinner. For this recipe, use quick-cooking cornmeal for minimal cooking time, not the kind that requires boiling water.

Ingredients:

• 1 cup heavy cream
• 4 tbsp unsalted butter, plus extra for serving
• 1 cup quick-cooking cornmeal (not instant)

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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corn grits, cream

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Preparation:

Step 1
• Combine the cream, butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 3 cups water in a medium saucepan and bring to a boil. Slowly whisk in the cornmeal, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until the porridge is soft and creamy, about 20 minutes. Serve topped with a knob of butter.

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