Classic Creamy Stone-Ground Grits

The foundational Southern grits: stone-ground corn cooked low and slow with milk and water, finished with butter until silky. Master this and every other grits dish follows.

Ingredients

• 1 cup stone-ground grits
• 2 cups whole milk
• 2 cups water
• 1 teaspoon kosher salt, plus more to taste
• 4 tablespoons unsalted butter
• Freshly ground black pepper

Directions

1. Whisk the milk, water, and salt together in a heavy saucepan and bring to a gentle simmer over medium heat.
2. Rain the grits in slowly while whisking constantly so no lumps form.
3. Reduce the heat to low, cover, and cook 40 to 45 minutes, whisking every 5 to 10 minutes and scraping the bottom so they don’t scorch. Add a splash of hot water if they get too thick.
4. When the grits are tender and creamy with no raw-corn bite, stir in the butter and season with salt and pepper. Serve hot.

Notes

Quick grits work in a pinch (about 5-7 minutes) but stone-ground has far more corn flavor. Leftover grits set up firm in the fridge and can be sliced and fried (see Fried Grits Cakes).