Grits or Polenta Recipe | Alton Brown
Whether you call them grits or polenta, Alton Brown's method for cooking them from Good Eats: Reloaded gives you perfect porridge, every time.
Ingredients
- 4 cups cold water or 2 cups (473 milliliters) each water and whole milk
- 1 cup stone-ground grits or polenta
- 1 1/2 teaspoons kosher salt
- 4 tablespoons unsalted butter, cubed
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