Grits Recipe
Grits have deep roots in Native American cuisine, where they were originally made from ground hominy, a type of corn treated with an alkali. The word "grits" comes from the Old English word "grytt," meaning coarse meal.
Equipment
- Medium saucepan
- Whisk or wooden spoon
- Measuring cups
- Measuring spoons
Ingredients
- 1 cup of stone-ground grits (for traditional texture)
- 4 cups of water or chicken broth (for added flavor)
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of unsalted butter
- 1 cup of shredded cheddar cheese (optional, for cheesy grits)
Instructions
- In a medium saucepan, bring 4 cups of water or chicken broth to a rolling boil over medium heat. Adding chicken broth instead of water will infuse the grits with extra flavor.
- Slowly pour the stone-ground grits into the boiling liquid, stirring constantly with a whisk to prevent lumps. Reduce the heat to low once all the grits are added.
- Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the grits. Continue to stir occasionally to ensure the grits cook evenly and don’t stick to the bottom of the pan.
- Allow the grits to simmer on low heat for 20-25 minutes, stirring every few minutes. The grits should absorb the liquid and thicken into a creamy consistency. If the grits become too thick, you can add a bit more water or broth.
- Once the grits reach your desired consistency, stir in 2 tablespoons of unsalted butter until fully melted and incorporated. If you want cheesy grits, add 1 cup of shredded cheddar cheese and stir until the cheese is melted and the grits are smooth and creamy.
- Remove the grits from heat and serve immediately. Grits pair wonderfully with eggs, bacon, or shrimp for a complete meal.