Creamy Southern Stone-Ground Grits

Ingredients

Estimated total cost: €0.73 · €0.18/serving

• Original text: 1 cup old-fashioned white stoneground gritsEst. price €0.35–€0.70
• Original text: 2 teaspoons kosher salt, or to tasteEst. price €0.02–€0.05
• Original text: 2 tablespoons unsalted butterEst. price €0.30–€0.60
• Original text: 1/8 teaspoon freshly ground black pepper, or to tasteEst. price €0.01–€0.03
• Original text: 2 to 3 dashes Tabasco, or to tasteEst. price €0.05–€0.10

Steps

1. 1

   In a large pot, heat 5 cups of water over medium heat until it reaches a boil. Add the grits and salt, then vigorously whisk them for about half a minute to prevent any lumps from forming. Keep stirring continuously until the grits come back to a boil.

2. 2

   Lower the heat to maintain a gentle simmer for the grits. Stir frequently and continue cooking for 30 to 40 minutes until the mixture is smooth, thick, and creamy in texture.

3. 3

   Incorporate the butter, pepper, and Tabasco into the mixture. Sample the dish, then modify the flavors by adding more salt, pepper, or Tabasco to suit your taste preferences.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Grits are a staple in Southern cuisine, particularly in states like Georgia and South Carolina. They have a long history in the Southern United States, where they are commonly served for breakfast or as a side dish with savory toppings like butter, cheese, or shrimp.

• Seasonal note

  Grits can be enjoyed year-round, but they are especially popular as a comforting dish during the colder months. Stone-ground cornmeal is typically available throughout the year.

• Health note

  Creamy Southern Grits with Stone-Ground Cornmeal are a good source of carbohydrates and healthy fats. They also provide some protein and essential vitamins like A and B6. However, the dish is high in saturated fat and sodium, so it should be enjoyed in moderation.