Chef Beverly’s Famous Southern Grits

Rhett House Inn's Grits





  • 1 cup course stone ground grits
  • 4 cups water
  • 2-4 teaspoon chicken base
  • 2-4 teaspoon of butter

Combine all ingredients. Cooking over low heat for 1 hour, stirring occasionally. Cover and refrigerate overnight.

  • Half and half
  • Salt to taste
  • Pepper to taste

Resume cooking the next morning, adding half and half as needed to thicken and salt to taste. Continue to cook for another hour.

Serve with a pat of butter and pepper.