Grits with Brown Butter


  • 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.
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Filed under City Grit, Grains

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