How to Make Grits
A properly cooked pot of grits should be smooth, creamy, and deeply flavorful. When made right, you won't need anything more than a little salt and butter to finish them off.
Ingredients
- 1 cup of stone-ground grits
- 4 cups of water
- 1 teaspoon of salt
- 2 tablespoons of butter
- 1/4 cup of grated cheese
Directions
In a 2-quart saucepan, combine water and salt and bring to a boil. While whisking, sprinkle in grits, then return to a boil. Reduce heat to low, cover, and cook, whisking and scraping bottom well every 2 to 3 minutes, until you reach your desired consistency: runny with some remaining gritty texture, about 30 minutes; thick and creamy but flowing, about 45 minutes; or stiff and able to hold its shape while barely flowing, about 1 hour. Whisk in extra water, a tablespoon or two at a time, at any point if your grits become thicker than you'd like. (If your grits are fully cooked but too thin, you can speed up the thickening by cooking them uncovered, which will allow steam to escape more quickly.)