A basic recipe for this southern staple,
Yield: serves 4-6
- 1 cup stone-ground grits
- 2 Tbsp. butter
- 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.