- 2 cups water
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 cup butter
- 1 cup white stone-ground grits
- freshly ground pepper
- Bring water, broth, 1 tablespoon butter, and salt to boil in heavy medium saucepan. Gradually stir in grits and bring to boil. Reduce heat to low and simmer grits for 30 minutes, stirring constantly.
- Cut remaining butter into pieces and heat in a heavy saucepan over medium heat. Stir the butter or swirl the pan so that the butter doesn’t burn. Remove from heat when butter turns light brown and gives off a nutty aroma.
- Pour grits into four individual ramekins and spoon brown butter evenly over grits.