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Stone-Ground Herbed Grits

Virginia Willis' Stone-Ground Herbed Grits

Serves: 4

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2 cups milk
2 cups water
Coarse kosher salt and freshly ground black pepper
1 cup stone-ground grits
2 tablespoons chopped fresh herbs, such as flat leaf parsley, chives or thyme


Combine the milk, water and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, reduce the heat to low and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes.

Remove from the heat and stir in the herbs. Season to taste with salt and pepper. Cover to keep warm until ready to serve.

Photo: Ramona King

About the recipe

These stone-ground herbed grits are the perfect foundation for complex braised meat dishes, such as Virginia Willis' red wine-braised short ribs.