Cook Grits the Easy Way
See how easy it is to make a pot of creamy, delicious grits. If you then choose to stir in some cheese, I won't argue.
- Serves: 4 persons
- 3cups water or broth
- ½teaspoon fine sea salt
- 1cup stone-ground grits
- 1tablespoon butter (optional)
- ¼cup heavy cream (optional)
Step 1Pour the water or broth into a medium saucepan and bring to a boil over high heat. When the liquid boils, add the salt.
Step 2Reduce the heat to maintain a strong, steady simmer. Pour the grits in a thin stream into the boiling water, whisking constantly as you do so (pour with your non-dominant hand and whisk with your dominant hand).
Step 3Once all the grits are incorporated, reduce the heat to low. Let the grits simmer gently until they are thick and very tender, about 1 hour. Stir them frequently—every 5 minutes or so—to keep them from clumping up or sticking to the bottom of the pan. Add 1/4 cup water at a time, if needed to keep them from sticking.
Step 4The tender cooked grits will be fairly creamy in texture if you stirred them to keep them from clumping and cooked them long enough. For truly creamy grits, you can stir in the butter and heavy cream before serving.