Sweet Grits:

• Serving Size: 4 servings
• Prep Time: 5 minutes
• Cook Time: 20 minutes

Ingredients:

• 1 cup stone-ground grits
• 3 cups water
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 1/4 cup honey or maple syrup (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional toppings: Fresh berries, chopped nuts, additional honey or maple syrup

Instructions:

1. In a medium saucepan, bring the water and milk to a gentle boil over medium heat.
2. Slowly whisk in the grits, stirring constantly to prevent clumping.
3. Reduce the heat to low and simmer, stirring occasionally, for about 15-20 minutes or until the grits are thickened and creamy.
4. Stir in the butter, honey or maple syrup, vanilla extract, and a pinch of salt, adjusting to taste.
5. Remove from heat and let the grits stand for a few minutes to thicken further.
6. Serve the sweet grits warm, topped with fresh berries, chopped nuts, and an extra drizzle of honey or maple syrup if desired.

Savory Grits:

• Serving Size: 4 servings
• Prep Time: 5 minutes
• Cook Time: 25 minutes

Ingredients:

• 1 cup stone-ground grits
• 3 cups chicken or vegetable broth
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons unsalted butter
• Salt and black pepper to taste
• Optional toppings: Cooked bacon or sausage, sautéed vegetables (such as bell peppers, onions, and spinach), sliced green onions

Instructions:

1. In a medium saucepan, bring the chicken or vegetable broth to a boil over medium-high heat.
2. Slowly whisk in the grits, stirring constantly to prevent clumping.
3. Reduce the heat to low and simmer, stirring occasionally, for about 20-25 minutes or until the grits are thickened and creamy.
4. Stir in the shredded cheddar cheese and butter until melted and well combined.
5. Season with salt and black pepper to taste.
6. Remove from heat and let the grits stand for a few minutes to thicken further.
7. Serve the savory grits warm, topped with cooked bacon or sausage, sautéed vegetables, sliced green onions, or any other desired toppings.

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