How to Cook Grits

View photos and entire recipe article HERE
Recipe by South Your Mouth

Basic Grits
3 cups water
4 tablespoons butter
1 teaspoon salt
1/2 cup grits*

Bring the water, butter and salt to a boil.  Whisk in grits, return to a boil, reduce heat to low, cover and cook for one hour.  You will need to whisk the grits about every 10 minutes or so to keep them from clumping together and sticking to the bottom of your pan.  Add more salt to taste.

Add additional water toward the end of the cooking time if needed to achieve desired consistency (I prefer my a little on the thin side so I often add a little more liquid).


Creamy Grits
1 1/2 cups water
1 1/2 cups milk
4 tablespoons butter
1 teaspoon salt
1/2 cup grits*

Bring the water, milk, butter and salt to a boil.  Whisk in grits, return to a boil, reduce heat to low, cover and cook for one hour.  You will need to whisk the grits about every 10 minutes or so to keep them from clumping together and sticking to the bottom of your pan.  Add more salt to taste.

Add additional milk toward the end of the cooking time if needed to achieve desired consistency (I prefer my a little on the thin side so I often add a little more liquid).


Savory Grits
1 1/2 cups chicken stock
1 1/2 cups milk
4 tablespoons butter
3/4 teaspoon salt
1/2 cup grits*

Bring the chicken stock, milk, butter and salt to a boil.  Whisk in grits, return to a boil, reduce heat to low, cover and cook for one hour.  You will need to whisk the grits about every 10 minutes or so to keep them from clumping together and sticking to the bottom of your pan.  Add more salt to taste.

Add additional milk or chicken stock toward the end of the cooking time if needed to achieve desired consistency (I prefer my a little on the thin side so I often add a little more liquid).


Cheese Grits
1 1/2 cups chicken stock or water
1 1/2 cups milk
4 tablespoons butter
3/4 teaspoon salt
1/2 cup grits*
1 cup shredded cheddar cheese

Bring the chicken stock (or water), milk, butter and salt to a boil.  Whisk in grits, return to a boil, reduce heat to low, cover and cook for 50 minutes.  Add shredded cheddar cheese and whisk until melted; continue cooking for 10 minutes.  You will need to whisk the grits about every 10 minutes or so to keep them from clumping together and sticking to the bottom of your pan. Add more salt to taste.


*Depending on which type of grits you have (quick-cook, stone ground, yellow, etc.), the liquid to grits ratio will vary.  Measure the liquid and grits per the manufacturer’s instructions.  
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