How to Make Grits
Stone-ground grits simmer slowly into a comforting bowl that can be finished simply with butter, cheese, or just salt.
Prep 5 min · Cook 55 min · Total 1 hr · Makes 4 servings
Ingredients
- 1 cup of stone-ground grits
- 4 cups of water
- 1 teaspoon of salt
- 2 tablespoons of butter, optional
- 1/4 cup of grated cheese, optional
Directions
Add the water and salt to a 2-quart saucepan and bring it to a boil. Whisk continuously as you slowly shower in the grits, then bring the mixture back up to a boil. Turn the heat down to low, put the lid on, and cook, whisking often and making sure to sweep the bottom of the pan every 2 to 3 minutes. Stop when the grits are where you like them: loose with a little texture left, about 30 minutes; thick and creamy but still pourable, about 45 minutes; or firm enough to hold their shape with only a little movement, about 1 hour. If they get thicker than you want along the way, whisk in more water, a tablespoon or 2 at a time. If the grits are cooked through but thinner than you prefer, cook them without the lid so the steam can escape and they thicken faster.