How To Make the Perfect Pot of Grits
Recipes: Anytime Grits
Grits is a Southern delicacy, and nothing is better than a perfect pot of this smooth Southern staple. To make a delicious pot of creamy grits, you’ll essentially need these five things: a medium stainless steel saucepan, stone-ground grits, a stiff whisk, patience, and the right technique. Master this Southern standard by following Test Kitchen Director Robby Melvin's tips for creamy, rich, and delicious grits. According to Melvin, the perfect pot of grits begins and ends with the grit itself. “We prefer a classic stone-ground variety, milled in the traditional way of crushing dried white or yellow corn kernels between stone wheels,” says Melvin. This technique brings out “nutty, toasty, and pleasantly earthy flavors.”
Although stone-ground grits have been known to take a long time to cook, Melvin has unearthed a fool-proof, time-saving tip: Cover the grits while simmering to cut the cook time in half. Start with four cups of water and pour into a medium saucepan, and bring the pot to a boil. When the water comes to a boil, slowly and gradually whisk in the grits. Once the grits are all incorporated, whisk for about 30 seconds to keep the grits from clumping, giving you smooth, silky results, like the creamy, old-fashioned grits you grew up on. As the grits come to a boil, cover, reduce the heat to low, and simmer for 20 to 25 minutes until the grits are tender. When the grits are tender, stir in butter, salt, and serve immediately as is. Perfect for everything from a simple breakfast food to the classic foundation for the Lowcountry delight and classic pairing of Shrimp and Grits. Smooth, slow-cooked, and piping hot, there’s a reason why we call this recipe Anytime Grits, because they’re meant to be paired with protein favorites like bacon, pork, shrimp, or chicken to enjoy for breakfast, lunch, and dinner.