Creamy Bloody Butcher Grits

Ingredients

• 4 cups water

  1 cup Bloody Butcher grits ( 110 g )

  5 Tablespoons unsalted butter (71g)

  2.5 teaspoon salt

  ¼ cup heavy cream 

  ½ teaspoon freshly ground black pepper

  ⅛ teaspoon freshly grated nutmeg 

Directions

Bring water to a boil in a heavy bottomed medium saucepan, add salt and stir in grits. Reduce heat to low and cook for 30 min, stirring every 5 minutes so the bottom doesn’t scorch. Stir in cream, pepper and nutmeg, cook for 5 more minutes, stirring occasionally. Add butter and adjust seasonings as needed, stir to combine and serve.

Variations

Add ½ cup chopped fresh herbs (chives, parsley, thyme)  at the end with the butter.

Add 1 cup Shredded sharp cheddar, gruyere or Gouda at the end in place of the butter. 

Top with a fried egg 

Top with braised pork or beef 

To make vegan: substitute 2 Tablespoons oat milk for the cream and an equal amount of plant based butter for regular butter.