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.

SHOW TRANSCRIPT

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. A technique that brings out nutty toasty and pleasantly earthy flavors. Stone ground grist have the reputation of taking a long time to cook but we have a game changing tip. If you cover the grits while simmering, it'll cut the cooking time in half. I'm gonna start with four cups of water. Pour it into your medium sauce pan. And you wanna bring that to a boil. Once your water comes to a boil, you wanna slowly, gradually whisk in your grits. Once they're all incorporated, you wanna whisk for about 30 seconds. This keeps the grits from clumping and gives you a smooth, silky finished product. Once your grits come to a boil, you want to cover, reduce the heat to low and simmer for 20 to 25 minutes or until they're tender. When the grits are tender, stir in butter and salt and serve immediately. For more tips from our test kitchen, go to SouthernLiving.com. [MUSIC]
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