Grits
Submitted by vanamburgh
Classic Southern grits cook low and slow with constant stirring until they reach creamy, spoonable consistency that’s neither runny nor stiff.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minThese simple white grits are the foundation of countless Southern breakfasts, serving as a blank canvas for butter, cheese, or gravy. The key is slow cooking with frequent stirring to prevent lumps and achieve that signature silky texture. Get the consistency right (like thick oatmeal), and you’ll understand why Southerners swear by them.
Pro Tips
- Pour grits in a slow, steady stream while stirring constantly (prevents lumps from forming)
- Keep heat low with just one or two bubbles breaking the surface (too hot creates scorched bits on the bottom)
- Stir in hot water if they thicken too much toward the end (better to adjust than serve stiff grits)
Ingredients
Directions
Heat the water to boiling in a large saucepan over medium heat.
Pour in the grits very gradually, stirring the whole time to prevent lumps.
Add the salt, reduce the heat to low (one or two bubbles should rise to the top at a time), and cook, stirring constantly, until tender, about 10 minutes.
Grits should be as thick as oatmeal, not runny or stiff.
If the grits get too thick toward the end of the cooking time, stir in a little hot water.
Serve hot.
Comments