Simple Southern 4-Ingredient Buttered Grits Directions:
In a medium heavy-bottom saucepan, bring 4 cups water and kosher salt to a gentle boil over medium-high heat.
Slowly pour in the grits while whisking constantly for 45 seconds to prevent lumps.
Reduce heat to low so the mixture maintains a very gentle simmer with occasional bubbles.
Cook uncovered for 22 minutes, stirring every 2–3 minutes and scraping the bottom and sides of the pan to prevent sticking.
If the texture thickens before fully tender, add 1 tablespoon hot water at a time, stirring after each addition, until the grits flow slowly off the spoon.
Remove from heat once creamy and tender.
Stir in light butter until fully melted and incorporated.
Divide into 4 servings, each approximately ¾ cup cooked grits. Serve immediately.
WW Points Calculation
Stone-ground grits (¾ cup dry): 18.00
Light butter (1 tablespoon): 2.00
Water and kosher salt: 0.00
Points Information:
Total Points: 20.00
Servings: 4 servings (each approximately ¾ cup cooked grits)
Points per serving: 5.00
Nutrition Information
Calories: 135
Fat: 2 g
Protein: 3 g
Carbohydrates: 27 g
Sugar: 0 g
Sodium: 290 mg
I'm waiting for your comments! Enjoy!
