Ham follow-on #1: Creamy Grits

I’ll leave making ham with red-eye gravy up to the viewer.

Creamy Grits
Servings: 4 | Difficulty: Easy


1 cup grits
4 cups milk
1 cup water
1 teaspoon salt
1 teaspoon course ground pepper
1 stick butter


Place ingredients in a pot.
Bring to boil, reduce heat to a simmer, and cook partially covered until thick (about 20/30 minutes).
Stir often!!!


From the Colonial Charleston Kitchen “Mixed Grits” bag.
℅ Steve Dowdney
POB 363, Mt. Pleasant, SC 29465

Leave a Comment