DESCRIPTION
Grits, a quintessentially Southern staple, made from stone-ground corn and typically served at breakfast, can become the backbone for so many dishes. Here is a basic recipe with tips and tricks for making a perfect pot of grits. From there let your imagination run wild.
Ingredients
Units
Scale
- 3 and 1/2 cups water
- 1/2 cup whole milk
- 1 tsp. Kosher salt
- 1 cup stone-ground grits, white or yellow
- 2 Tbsp. unsalted butter
Instructions
- In a medium-sized heavy saucepan add the water, milk, and salt. Bring to a boil.
- Gradually add in the grits while whisking. Continue whisking for 30 seconds to reduce clumping and creates silky, smooth grits.
- Bring the grits back to a boil, cover and reduce the heat to low. Cook for 20 – 25 minutes or until the grits are tender.
- Stir in the butter and salt and serve immediately.
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Notes
- Stone-ground grits have a nutty, rich flavor and create a dish with more texture.
- Adding the grits slowly while whisking will create a silk, smooth dish.
- Salt your cooking liquid before you add the grits. The grits will absorb the flavor better during cooking.
- Covering your grits will reduce the cooking time by half.