ServesServes 4
Prep5 min
Cook50 min
CourseSide Dish
From Chef Jojo
Stone-ground grits take time but are absolutely worth it—don't rush the process! Quick grits are not a substitute. The slow cooking develops incredible flavor and creamy texture. If you can find heirloom grits from a local mill, even better!
Ingredients
Make
Method
- In a large heavy-bottomed pot, bring the water or stock to a rolling boil over high heat.
- Pour in the grits in a slow, steady stream, whisking constantly to prevent lumps, then reduce the heat to low.
- Cook 30–40 minutes on low, stirring every 5–10 minutes with a wooden spoon so nothing sticks or scorches, until the grits are tender and creamy.
- When the grits have absorbed most of the liquid, stir in the cream and cook 5–10 minutes more until thick.
- Remove from the heat and stir in the butter and cheddar until melted. Season generously with salt and white pepper, and add a pinch of cayenne if you like a little heat.
- Serve immediately. Grits thicken as they sit, so loosen them with a little more cream or hot water if needed.
Chef's tips
- Store stone-ground grits in the freezer; their natural oils go rancid at room temperature.
- Leftover grits firm up in the refrigerator; reheat with a splash of cream or stock, whisking until smooth.
Rather have us cook it?
It's on our menus as Gouda Stone-Ground Grits. Our chefs cook this in vacation homes and rentals for dinners, celebrations and retreats.
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