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Southend Brewery and Smokehouse Charleston Grits


  • 4 cups heavy cream
  • 4 cups water
  • 1/4 pound (1 stick) butter
  • 2 cups grits (not instant)
  • Salt and white pepper, to taste


  1. In a deep, heavy-bottom pot, bring cream, water and butter to a boil.
  2. Slowly sprinkle grits over boiling liquid, stirring constantly to prevent lumps. Reduce heat to medium-low and cook, stirring frequently, 20 to 30 minutes, until grits have thickened to desired consistency.
  3. Season to taste with salt and white pepper.

Yield: 6 servings

Per serving: fats, 75 grams (77% of calories); calories, 881; cholesterol, 261 milligrams; carbohydrate, 46 grams; fiber, 1 gram; protein, 8 grams; sodium, 411 milligrams

Source: Southend Brewery and Smokehouse - Raleigh, North Carolina

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