The secrets: Avoiding instant grits. And stirring. A lot.
- 1 c. stone-ground grits
- 4 c. water
- 1 tsp. salt
- 3 tbsp. butter
Soak grits in 2 cups of water overnight. The next day, bring grits and water to a simmer over medium heat, add salt, then reduce to low heat and cover. Bring additional 2 cups of water to a simmer (you may also use whole milk here for added richness). Uncover grits, stir well, and add a quarter of the heated water. Cover grits and allow to cook for another 10 minutes. Repeat until all of the heated water or milk has been stirred into the grits. Cook for an additional 45 minutes to an hour, stirring frequently. Remove from heat, add butter and additional salt to taste.