Simple Stone-Ground Coarse Grits.
The Best way to Cook our Coarse Grits...
This recipe works well with any mill's coarse grits, but please note the following:
- Cooking times vary because of coarseness any corn type.
- People have varying tastes in regards to how done they like their grits (I like mine completely soft).
- When the grits are the softness and texture you like, there is no need to continue cooking them.
- 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 during cooking.
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.
Combine 1 cup of grits with 3 cups of water, stock or a combination in a pot.
- On high heat, stir the mixture a minute or so with a wooden spoon or whisk. Reduce heat to a simmer.
- 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! Add 1 teaspoon of salt per dry cup of grits (adjusted to personal taste).
- Return to high heat, continue stirring. 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. 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!).