The trick to perfect grits is cooking them low and slow, using just the right amount of seasoning, and adding a generous amount of fat (within reason). No more quick-cooking grits, we use stoneground grits and simmer them on low to really cook in the flavor and achieve the perfect balance of thickness and creaminess. And what’s great about grits is that if you substitute for vegan alternatives, they’re just as delicious! Sub out the butter for vegan butter and heavy cream for creamy unsweetened oat milk or just use water!
If you live in Georgia and want to read about our favorite, old-fashioned and locally made grits, check out Mills Farm.
- 1 cup yellow stone-ground grits
- 2-2 1/2 cups of water
- Optional: 2-4 Tbs of heavy cream
- 1/4-1/2 cup unsalted butter
- Salt to taste
- Pinch of black pepper
For cheese grits, top with shredded cheese at the end of cooking (or for vegans, use a 1/4 cup of nutritional yeast)
- In a stovetop pot, bring 2 cups of water to a bowl, adding in a pinch of salt and black pepper.
- Once boiling, add in the grits and stir in for 2-3 minutes. Reduce heat to a low simmer and cover for about 20 minutes, stirring it occasional (1-2 times) to prevent sticking.
- If the grits are too thick, adjust by adding cream or more water. If the grits are too watery, continue simmering for another 10 minutes. Grits will thicken up significantly after they have cooled.
- Once the grits are done, add in your butter, a little more salt and pepper to your liking. Taste and adjust accordingly.
- Serve and enjoy!
Add these grits to a bowl of shrimp and grits our grits and greens bowl!
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