- 6
Ingredients
- 2 cups best-quality corn grits
- 8 cups water
- 2 to 3 bay leaves (fresh is best)
- Kosher salt, to taste
- 1 lemon
- Butter, to taste
- Hot sauce (optional, for serving)
Preparation
Step 1
Quickly skim any hulls or chaff that have risen to the top of the water, and then pour everything — water and grits — into a large pot over high heat. With a silicone spatula (you can use a wooden spoon if you like, but humor him if you can — this tool is actually perfect for the job), stir like mad until the mixture comes to a boil.
As soon as it boils, cover the pot and take it off the heat to “relax” for about ten minutes.
After they’ve rested, put them back over low heat, uncovered, and add the bay. Cook for 45 minutes to an hour, stirring often, until the grits are tender and have lost their harsh bite. (According to Brock, you’ll feel a textural change.)
When the grits are done and you’re ready to serve, remove the bay leaves and season to taste with salt, lemon juice, and butter. (I started with 2 tablespoons for the whole batch, and didn’t add much more.) Don’t go overboard — you want just enough of each to bring out the corn flavor of the grits. Serve with additional butter and hot sauce, if you like.
Southern Grits, White & Mixed (Pack of 2)
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Love Anson Mills; there's nothing like the toothsomeness of their grits. I prefer grits made w/ milk-cream and stock 50/50, minced garlic and chili flakes plus cheese. Since this recipe calls for 8 c. water, way more than will be absorbed by the soaking grits, I would use 4 cups water or stock to soak, and then add cream or milk before cooking. The pre-soaking does intrique me but I can't see that it shortens the cooking time, given how long mine usually take.
Maybe mine cook faster than yours because i whisk them into a boiling liquid base.
Would all "cream of" grains (rice, wheat) benefit from this cooking method or is this something special pertaining to corn and it's rehydration?
I cooked this up with yellow corn grits. I was totally skeptical about the length of the cooking process (especially since after the 10-minute period of rest, the grits were already quite thick), but I'm glad I stuck it out; they turned so creamy and smooth. I loved the consistency. The bay leaves in my pantry are crazy strong and gave the grits this mouth-numbing, slippery, leafy taste, though, so next time I'll skip the bay and add some garlic for some not-Southern but delicious 'merica-style yellow corn grits of gritty powah.
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