Grits

By OralW

Ingredients

• 1 cup stone ground grits
• salt
• 2 tablespoons butter

Details

Servings 6

Preparation

Step 1

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 to 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.

VARIATION-Crock Pot Grits: Set crock pot temperature indicator to high.
Follow step 1 above. Put drained grits, 5 cups room-temperature water,
butter, and 1/2 tsp. salt into crock pot and stir to combine. Reduce
temperature to low on indicator, cover, and cook until grits are soft and
creamy, about 8 hours. Adjust seasonings. Serves 4-6.