Basic Coarse Grits Recipe January 29 2014
The Best way to Cook our Coarse Grits...
Note: One-half cup of water or stock can be left out of the initial step, and exchanged for approximately 1.5 cups of heavy cream, milk, etc., added in thirds at a time at the end of the cooking time. Cheese can also be added at the finish.
- Combine 1cup of grits with 2.5 cups of water, stock or a combination in a pot.
- On high heat, stir the mixture a minute or so with a wooden spoon. Reduce heat.
- Using a fine tea strainer, strain any floating particles off of the top while slightly tilting the cooking pot. Take care not to scoop up the grits in the bottom of the pot!
- Return to high heat. Once the grits boil, reduce heat to low and stir every few minutes, taking care to scrape the bottom of the pot. Don't rush and burn the grits on the bottom!
- Cook grits at a low-medium temp until they soften and firm up (about an hour). Add salt and butter to taste.
- If grits “firm up” before they soften, slowly add some water or stock that is at or near boiling (keeping a pot of hot water or stock simmering on the stove is very helpful).
- Finish with salt, butter, and liberal amounts of cheese if desired (and whatever else you like in your grits--the list is practically endless!).