• 1/4 cup stone-ground grits
  • 1 cup water
  • butter
  • salt

This makes a single serving of grits.  Multiply as needed.

Bring water, butter & salt to a boil.  Stir in grits.  Turn down heat to medium-low.  Simmer covered, stirring frequently, for ~30 minutes, until thick. Taste for doneness.

Salt and butter to taste.

Variations: Near the end of your simmering time, crack in an egg, pile some hot grits on top of it, cover and let set.  You can also add shredded cheese.

Should you find yourself with leftover grits (perhaps your breakfast company flaked on you?), put them in a Ziploc bag, flatten them and refrigerate them overnight.  In the morning, sauté your refrigerated grit cake in butter until hot and slightly browned around the edges.

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