Alright y’all. So even though I’m from the south, grits are something I have only come to appreciate in the last ten years or so. Prior to that, I ate them once or twice a year mostly to remind myself that I didn’t like them. My wife loves them and I spent a lot of time trying to figure how to make them edible so that I could enjoy them too. My wife doesn’t really order grits anymore as a result of my efforts.
I’ve tried a lot of different kinds of grits, mill types and everything else and been through about twenty different recipes. I currently make the best grits I’ve ever had anywhere bar none.
First thing is buy quality. That’s been the biggest lesson. Chances are your local grocery store doesn’t have quality grits unless you live in the south and your grocer has a nice local foods section.
Don’t be too concerned though, these are my grit of choice currently. Yeah, they are kind of expensive, but well worth it:
Marsh Hen Mill Jimmy Red heirloom South Carolina grits made from Jimmy Red corn. Stone ground on antique grist mills.
marshhenmill.com
Okay so here’s the deal, you need to whisk them but you don’t need to whisk them constantly for an hour. If you do do this you will have a better grit, but it’s kind of like the difference between a 20000 turntable and a 25000 turntable. There’s a difference but is it worth $5000 extra??? That’s up to you. The following is a fool proof way to make grits without a ridiculous amount of effort.
Ingredients
1 cup grits (you will need a stone or water milled grit, I’ve never tried this with the fine milled Quaker stuff and you definitely do not want to do this with a “quick” or “instant” product)
2 1/2 cups water (while I am normally a fan of substituting stock for water in a recipe, but I never made grits I liked with a stock. Also use cold filtered water.)
1 1/2 cups half and half
2 tbsp butter or to taste (better butter better grits - I use kerrygold salted)
2 tsp salt or to taste
Put all ingredients in a medium (2 or 2 1/2 quart) sauce pot. Whisk vigorously to combine. Heat over medium heat until it boils, whisk (a nice leisurely whisk is all you need) the entire time.
When it boils, place a lid on the pot and turn down to low. Stir every five or ten minutes (be certain to scrap the bottom sides of the pan when you do this) and cook for 1/2 hour to 1 hour until the grits are bloomed to your preference and the consistency you’d like. (The marsh hen product I recommend above takes about 45 minutes - it will vary depending on the product and fineness of the mill)
Let rest for five minutes or so off the heat before serving. I usual put another half tablespoon of butter a serving. My wife also adds salt (although after years I have gotten her to taste food before she seasons at the table)
FAST
