I really can’t remember when I didn’t know how to cook grits! Musta’ been a really little fellow when I learned. Something I do know is the best southern grits recipe starts with the grits.
I’ve seen the question “what are grits” asked a lot. The answer is always “ground corn”. Well that’s true. But it’s not the whole truth.
Southern grits are made from corn that is first made into hominy. The hominy is then dried and ground into hominy grits. Southern grits are hominy grits. Plain ground corn is polenta!
The name “grits” actually was derived from the grind!
Cooking grits couldn’t be easier. Just boil water, add the grits, lower the heat to simmer and cook for about 25 to 30 minutes stirring occasionally. These are the directions on the package!
For creamy grits substitute some or all of the water with milk. Use cream if you like but to me cream overpowers the flavor of the grits.
- 2 cups water
- 1 1/4 cups milk
- 1 teaspoon salt
- 1 cup quick cooking grits not instant
- 1/2 cup butter
In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally.
Add more water if necessary.
Grits are done when they have the consistency of smooth cream of wheat.
Stir in half the butter and serve with remaining butter divided equally on top of each portion.