Ingredients
- 6 ounces (1 cup) Anson Mills Antebellum Medium Yellow Quick Grits or Antebellum Medium White Quick Grits
- Spring or filtered water
- Fine sea salt
- 2 to 3 tablespoons unsalted butter
- 1/2 teaspoon freshly ground black pepper
Preparation
Step 1
Place the grits in a medium heavy-bottomed saucepan (preferably a Windsor saucepan) and cover them with 3 cups of water. Stir once. Allow the grits to settle a full minute, tilt the pan, and skim off and discard the chaff and hulls with a fine tea strainer. Cover and let the grits soak overnight at room temperature. If you are not soaking the grits, add an additional ¼ cup of water and proceed to the next step.
Set the saucepan over medium heat and bring the mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, about 5 minutes. Reduce the heat to low and cook, stirring frequently, until the grits are creamy and fully tender and hold their shape on a spoon, about 15 minutes if the grits were soaked or about 30 minutes if they weren’t. Season with 1 teaspoon of salt and stir in the butter with vigorous strokes. Add more salt, if desired, and the black pepper.