- 5 cups water
- 1 cup yellow or white grits, not quick-cooking
- 1-1/2 teaspoons salt
- 2 Tablespoons real butter
Put water and salt into a 2 to 2-1/2 qt. pot and bring to a rapid boil. While water is still boiling, slowly add grits, stirring constantly. The stirring will keep grits from producing lumps.
Reduce heat to low, cover and cook for 30-40 minutes. Stir occasionally. For creamier grits, add a little extra boiling water and continue to cook. The longer they cook the better they are, as long as you remember to stir and add additional hot water as necessary.
Remove grits from stove and stir in the butter.
Makes 4-6 servings. This recipe can be cut in half to serve 2-3.
When prepared correctly, grits are the ultimate southern comfort food. Not too gritty, but not completely smooth, grits should have the consistency of a pudding. To reach this creamy, heavenly state, you must cook them as long as possible, adding water all the while, and serve them immediately to avoid making a gelatinous mess that comes out of the pan in one piece (polenta, anyone?). And Georgia Ice Cream they are not, so don't offer sugar and milk as condiments. If you like them salty, always add the salt before cooking the grits as I do in this recipe. You'll never get them salty enough once they're on the table.