Instructions

Step 1

Put grits into a medium bowl, cover with cold water, and stir until chaff floats to the surface. Skim off chaff, then drain grits in a fine mesh strainer and set aside.

Step 2

Bring 5 cups water to a boil in a medium enameled cast-iron or other heavy-bottomed pot over high heat. Stir in grits and 1⁄2 tsp. salt. Reduce heat to medium-low and cook grits, stirring often to prevent a skin from forming on surface and to keep them from sticking to the bottom of the pot, until soft and creamy, 1 1⁄2-2 hours. Add 1⁄4–1⁄2 cup water as needed during cooking if grits become too dry. Stir in butter and season to taste with salt.

Put grits into a medium bowl, cover with cold water, and stir until chaff floats to the surface. Skim off chaff, then drain grits in a fine mesh strainer and set aside.

Recipes

Basic Grits

Name: Basic Grits
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 cup stone-ground grits; Salt; 2 Tbsp. butter

Serves
serves 4-6

A basic recipe for this southern staple.

Ingredients

1 cup stone-ground grits
Salt
2 Tbsp. butter

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Instructions

Step 1

Put grits into a medium bowl, cover with cold water, and stir until chaff floats to the surface. Skim off chaff, then drain grits in a fine mesh strainer and set aside.

Step 2

Put grits into a medium bowl, cover with cold water, and stir until chaff floats to the surface. Skim off chaff, then drain grits in a fine mesh strainer and set aside.
Bring 5 cups water to a boil in a medium enameled cast-iron or other heavy-bottomed pot over high heat. Stir in grits and 1⁄2 tsp. salt. Reduce heat to medium-low and cook grits, stirring often to prevent a skin from forming on surface and to keep them from sticking to the bottom of the pot, until soft and creamy, 1 1⁄2-2 hours. Add 1⁄4–1⁄2 cup water as needed during cooking if grits become too dry. Stir in butter and season to taste with salt.