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Active Time
20 min
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Total Time
1 1/4 hr
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly cooked, but if you're making an entire menu, you'll probably want to prepare them the day before (see cooks' note, below). We suggest storing raw grits in the refrigerator until you're ready to cook them.
Ingredients
Makes 6 servings
Step 1
Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
Step 2
Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.)
步骤3
Stir in pepper and remaining tablespoon butter.
Step 4
*Available from John Martin Taylor (800-828-4412; www.hoppinjohns.com).
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Reviews (10)
Back to TopZero way it takes the amount of time that is stated in this recipe to make perfectly textured and great tasting stone-ground grits. 15 min plus 10 min plus 35 min for grits? Where does the total time of 1 1/4 hr come from? 15+10+35 does not equal 75 min. I prepare the best grit recipe with Bob's Red Mill stone-ground grits in 10 to 12 minutes to absolute perfection--12 min is pushing it. There are just a bunch of random recipes all over the internet and I sometimes wonder if algorithmic bots send them out. There is no rhyme or reason to many of these recipes, as many make zero sense whatsoever as it relates to reality.
匿名
Cyprus, Texas
12/25/2020
I’ll admit I shorten the cooking times in each stage, especially the final one, as I’m so impatient to eat these grits! And this morning the only other change I made was to stir in some Gouda and then top with an over-easy egg. Perfect for a cool and drizzly morning here in southern Indiana.
Phdailey
Leavenworth Indiana
5/13/2020
I didn't have milk, added more salt, and forgot to stir a lot of the time. I'm not an experienced or even enthusiastic cook. These grits nevertheless came out so delicious that I ate the entire pot. I'm surprised I can even compose a coherent sentence after eating that much. Those were darn fine grits!
lambasted
New York, NY
1/24/2018
Used stone ground organic grits, (all corn products if not labeled organic or non gmo will be gmo) and they were amazing. Grits are welcome here anytime!
reginabee
new jersey
11/5/2017
I grew up in South Carolina, so grits have been a staple for breakfast my whole life. I never thought I could beat how my mom made grits, but with this recipe I have. Even my NY wife, who has never liked grits, loves to eat these. My 4 year old will request these on the weekend.
cavscoutsc
Greenville, SC
9/24/2017
Made this to accompany a shrimp recipe, that called for instant grits to which I said heck no! This is a keeper! And my 9 year old wants to learn the recipe.
brynae
Hewitt, NJ
10/30/2016
I have never really liked grits, which, for a southern cook, is kind of a disgrace. That is, I have never liked grits until I tried this recipe. It's now one of my go-to recipes any time I cook breakfast at home. The recipe is rather flexible. If you're short of time, you can shorten the cooking times in each section a little bit and it won't suffer. And you can use cream or half and half or more or less butter, and the results are still good. And if you have leftovers, they reheat very well. This has become one of my favorite recipes. And I don't know what other people are doing, but it has never come out runny or thin for me.
Cantare
North Carolina
3/28/2013
I followed the recipe exactly and they were wonderful. But they were even better when I doubled the butter!
dnals
palo alto
6/30/2012
I liked this recipe because it didn't use cream or half & half to get the creaminess promised in the name of the recipe. I halved the recipe but other than that, followed the ingredients and technique exactly, and it came out great. Grits, when done, often do come out soupy just out of the pot. But in a couple of minutes they'll firm right up. This was a nice way to cook our local stone ground grits that kept the flavor and texture intact. Simple, easy, and tasty.
匿名
New Orleans, LA
5/28/2012
First let me say that the grits from Hoppin' John are outstanding (I ordered them from the site). The owner was also more than accommodating, as he doesn't generally ship to Canada (they don't sell grits up here, sadly). This recipe comes with the little sack of grits. I followed it to the letter, and it positively gave me soupy, thin grits. I therefore went hunting for other recommendations and then tackled the grits again. For beautiful creamy grits: To the top of a double boiler, add together: 2 cups chicken boullion, 2 cups milk, 1 cup stone-ground grits, 3/4 tsp. salt, 1/4 tsp. pepper, 2 TBL butter, (and optional: 2 strips bacon). Put the heat just under medium, cover, and leave it alone for 1 1/2 to 2 hours. You will need to replenish the water once. Voila! Perfect grits! Deborah Madison gets the kudos for the correct kind and proportion of liquids.
匿名
Nova Scotia, CA
12/14/2005