Comfort Food

Recipe: The Creamiest Grits

No shortcuts or instant mixes here, but your hard work will pay off.

By Katharine Shilcutt February 15, 2015 Published in the February 2015 issue of Houstonia Magazine

Grits with butter

Image: Shutterstock

The secrets: Avoiding instant grits. And stirring. A lot.


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.

Serves 4.


Filed under
Show Comments