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Deliciously creamy & lightly lemoned, these grits make an elegant side dish to grilled fish, roasted chicken or fried green tomatoes.
Creamy Meyer Lemon & Chive Grits
Based on The Lee Bros. Southern Cookbook
Makes 3 cups
1 cup stone ground grits
3-1/2 cups water, plus more to float the chaff
1/2 cup milk
1/4 cup unsalted butter, divided
1/2 teaspoon kosher salt, plus more to taste
Pinch freshly ground white pepper, to taste
1 Tablespoon buttermilk, or more to taste
Zest of 1 Meyer lemon
1/4 cup snipped chives




