Quote:
Originally Posted by Great Expectations
Did you cook them with milk? I like to use half milk and half water when making grits.
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Butter, caramelized onions, 2 c. milk, 3 c. water, 1 c. Yellow coarse grits. Started in the Dutch oven, then moved to a slow cooker. The low and slow makes them really creamy. Finished with more butter.