Hominy Grits

Three ingredients. That’s all real grits need: grits, salt, and boiling water. No cheese, no cream, no shortcuts. Just 25 to 30 minutes of slow cooking and frequent stirring until the grits turn thick, smooth, and creamy.

The slow cook time is everything. Rushing grits over high heat gives you a lumpy, grainy pot. Low heat and patience let the ground hominy absorb water gradually and swell into that silky porridge Southerners have been eating for breakfast since long before it became a restaurant trend.

Serve them straight from the pot with a pat of butter, a ladle of gravy, or a drizzle of cream and sugar if you lean sweet. And don’t toss the leftovers. Chilled grits firm up enough to slice into rounds and fry in butter until crispy and golden on both sides.

Chef Tips

• Stir frequently so the grits don’t stick and scorch on the bottom
• Start with boiling water and add the grits slowly to prevent lumps
• The grits are done when they pull away from the sides of the pot and hold their shape on a spoon
• For fried grits, pour leftovers into a loaf pan, chill overnight, then slice ½-inch thick

Variations

• Stir in sharp cheddar cheese and a pat of butter for classic cheese grits
• Top with shrimp sautéed in garlic butter for shrimp and grits
• Fold in crumbled bacon and chopped scallions for a loaded breakfast bowl