Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Stone-ground grits -see note

  2. 4 cups 948ml Water

  3. 1/2 teaspoon 2 1/2ml Salt - or to taste

  4. 2 tablespoons 30ml Unsalted butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Most grits in the grocery store are called "quick." The corn is ground very fine and then quickly steamed. Quick grits cook in much less time than coarsely ground traditional grits, and they definitely come in handy. Basically the proportion of liquid to dry grits is the same (4 to 1) no matter how the grits are milled. Only the cooking time varies, and the manufacturer's directions should be followed up to a point. All instant and quick-cooking grits are improved with a longer, gentler cooking than the directions indicate. Or at the end of cooking, you can just cover the pot and let the grits swell over very low heat for 5 minutes. Pour the grits into a large bowl and cover with cold water. Skim off the chaff as it floats to the surface. Stir the grits about and skim again until all the chaff has been removed. Drain the grits in a sieve. Bring 4 cups of water to a boil in a medium-size saucepan. Add the salt and slowly stir in the grits. Cook at a simmer, stirring frequently, until the grits are done -- they should be quite thick and creamy -- about 40 minutes. Remove the grits from the heat and stir in the butter. This recipe provides grits for 4 servings.


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