Grits

Grits

Creamy stone-ground grits simmered low and slow for a rich, tender bite.

Total 45 min Makes 4 servings Calories 290/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This method coaxes maximum creaminess from stone-ground cornmeal through a slow simmer and steady whisking. Finished with butter and cheese, it works equally well as a savory breakfast base or a side for shrimp and braised meats.

Ingredients

  • 4 cups water
  • 1 cups whole milk
  • 1 teaspoons salt
  • 1 cups stone-ground grits
  • 3 tablespoons unsalted butter
  • 1/2 cups sharp cheddar cheese, shredded
  • 1/4 teaspoons black pepper

Method

  1. In a 6-quart saucepan, bring the water, milk, and salt to a boil over medium-high heat.

  2. Slowly whisk in the grits in a steady stream to prevent clumping.

  3. Reduce heat to low, cover, and simmer, whisking every 5 to 7 minutes to prevent sticking and scorching, until the grits are thickened and tender.

  4. Remove from heat and stir in the butter, cheddar cheese, and black pepper until melted and smooth.

  5. Taste and adjust salt as needed, then serve warm, thinning with a splash of hot water or milk if the grits have thickened too much.

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    Grits

    This method coaxes maximum creaminess from stone-ground cornmeal through a slow simmer and steady whisking. Finished with butter and cheese, it works equally well as a savory breakfast base or a side for shrimp and braised meats.

    45 min 4 servings 290 cal

    Ingredients

    • 4 cups water
    • 1 cups whole milk
    • 1 teaspoons salt
    • 1 cups stone-ground grits
    • 3 tablespoons unsalted butter
    • 1/2 cups sharp cheddar cheese, shredded
    • 1/4 teaspoons black pepper

    Method

    1. 1

      In a 6-quart saucepan, bring the water, milk, and salt to a boil over medium-high heat.

    2. 2

      Slowly whisk in the grits in a steady stream to prevent clumping.

    3. 3

      Reduce heat to low, cover, and simmer, whisking every 5 to 7 minutes to prevent sticking and scorching, until the grits are thickened and tender.

    4. 4

      Remove from heat and stir in the butter, cheddar cheese, and black pepper until melted and smooth.

    5. 5

      Taste and adjust salt as needed, then serve warm, thinning with a splash of hot water or milk if the grits have thickened too much.