Combine the milk and butter in a saucepan over medium heat. Sprinkle with salt and white pepper. Bring to a boil, and then reduce the heat to a simmer. Slowly stir in the grits and cook until tender, about 25 minutes. If the grits are too thick, slowly stir in 1/2 cup of milk at a time until desired texture is reached.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Felicia Willett, 2002, Felicia Suzanne