Ingredients
Method
For Stone-Ground Grits:
- Add water and salt to a medium pot. Stir to combine. Add 1 Tbsp butter and bring to a rapid boil over medium-high heat.
- Once boiling, add grits and stir for 30 seconds.
- Partially cover pot with lid. Reduce heat to medium (or medium-low if stove runs hot). Simmer 15 minutes, stirring every few minutes to prevent sticking.
- Remove lid. Add remaining 3 Tbsp butter and stir until melted.
- Add heavy cream 2 Tbsp at a time, stirring well after each addition until fully incorporated before adding more.
- Continue stirring constantly until grits thicken and begin to sputter, about 15 minutes.
- Remove from heat. Taste and add more salt if needed. Serve hot with desired toppings.
For Quick Grits:
- Add water and salt to a medium pot. Stir to combine. Add 1 Tbsp butter and bring to a rapid boil over medium-high heat.
- Once boiling, add grits and stir for 30 seconds.
- Partially cover pot with lid. Reduce heat to medium (or medium-low if stove runs hot). Simmer 5 minutes, stirring occasionally to prevent sticking.
- Remove lid. Add remaining 3 Tbsp butter and stir until melted.
- Add heavy cream 2 Tbsp at a time, stirring well after each addition until fully incorporated before adding more.
- Continue stirring constantly until grits thicken and begin to sputter, about 3-5 minutes.
- Remove from heat. Taste and add more salt if needed. Serve hot with desired toppings.
Notes
- Do NOT use instant grits - they won't work with this recipe
- Stir frequently to prevent sticking and burning
- Add cream slowly at room temperature for best texture
- For savory grits, use chicken broth instead of water
- For sweet grits, stick with water
- Too thick? Add more cream. Too thin? Keep cooking while stirring
- Stone-ground grits have more corn flavor but take longer to cook
- Quick grits are faster and more widely available