Nicholls State University

CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

Creamy Stone Ground Grits

Creamy Stone Ground Grits
Recipe courtesy of Felicia Suzanne Willett, 2015

Yields: 8 servings
5 cups whole milk
2 tablespoons butter
salt, to taste
freshly ground white pepper
2 cups stone ground grits
In a saucepan over medium heat, combine the milk and butter. Season with salt and
pepper. Bring the milk to a boil, reduce the heat to a simmer. Slowly stir in the
grits. Cook until the grits are tender, about 25 minutes. **If the grits are too thick,
slowly stir in ½ cup of milk at a time, until desired texture is reached.

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