A sweet and southern spin on grits! I like to use stone ground grits - while they take a little longer to cook than instant, the texture is so much better!
Course:
Breakfast, Main Dish, Side Dish
Cuisine:
American, Southern
Servings: 8servings
Calories: 127kcal
Ingredients
2cups water
2cupsmilk of choiceI used 1% dairy, but coconut milk or another alternative unsweetened milk would be fine too
4cupsshredded sweet potatoabout 2 medium sweet potatoes
2cups stoneground yellow grits
1 1/2teaspoonsalt
1/4-1/2teaspoon ground gingerto taste (or omit)
Instructions
In a large saucepan, bring water and milk and bring to a gentle boil over medium-high heat.
Slowly whisk in grits, stirring constantly. Mix in sweet potato, salt and ginger.
Reduce heat to low and simmer uncovered, stirring often, until grits are creamy, thick and tender to bite, about 30- 45 minutes.
During cooking process, more water can be added a 1/4 cup at a time, if too much liquid cooking away.
Optional: For added richness, stir in 1/4 cup butter OR cream, and/or cheese.
Recipe Notes
Nutrition Facts for 1 serving (makes 8 servings) with no added cream, butter or cheese.