Stone-Ground Grits

It may be more heresy, but i made grits in a regular rice cooker, using chicken stock instead of water (or milk, etc). I added butter and cheese at the end. Came out good. Did not have to worry about sticking over boiling, stirring and so on. Next, I’m going to try this with the Ramona Farms Parched 60 day corn grits, but will need to soak them overnight.

Stone ground grits are typically cooked with 4 parts water to 1 part liquid, and then 1 to 2 parts milk/cream is added about midway through. This recipe seems to have left off the primary water to initially boil the grits. When the intro says add extra water, plan on adding a lot of extra water.

I ordered, then followed the directions from Anson Mills. For dinner that meant soaking the grits from 7 AM to 5 PM. Great grits galore!

Yes to Marsh Hen Mill from Edisto Island. Had their Unicorn grits last night, they are literally lavender colored and the most toothsome and delicious grits I have ever had. Ingredient: corn. About 25 minutes stovetop, stirring 4 or 5 times, low heat, after bringing to a brisk boil; 1 liter liquid, 1 cup grits, I used milk, water and some kefir with a knob of butter and then added Unexpected cheddar from TJ. Superb.

When we visited my grandmother in Charleston, SC in the 50's she was always upset when I insisted on pouring pancake syrup on my breakfast grits. Now I know better!

I live in Atlanta and I am fortunate enough to be able to get Logan Turnpike Stone Ground Grits at the Dekalb Farmers Market. Pre-soak overnight in half of the cooking liquid, water, add the other half of the liquid, whole milk. Bring to a slow boil then simmer, stirring occasionally for 45 minutes or so. Salt, pepper and butter go in at the end for us. Seems like everyone cooks them a little differently. I think that as long as they're cooked with love you can't go wrong.

I get my grits through on line purchases from Adluh; they are great and have had good service, even during Covid. No instant grits for us. Also avoid grits in a restaurant as most are not freshly made but have been sitting in a steam table, You can use your polenta recipes with grits for more variety.

Where i come from--South Louisiana--grits (ALL grits) are dried, limed hominy, NOT corn meal, course ground or otherwise. Save corn meal for frying catfish; enjoy the immense flavor of slow cooked hominy grits simmered in whole milk for 30 minutes then covered with melted butter .

Anson Mills recipe for grits suggests not adding butter at least until the grit particles have hydrated and swelled, about 10 minutes into the cooking time. The reason being that the butter coats the particles and prevents the particles from absorbing water. I suppose that there are myriad ways to accomplish the task. I find that 20 minutes in an instant pot works for me - 10 min high pressure then 10 min natural release (add buitter now) then let stand 10 minutes

We have had a craving for this and could not find it in local food stores (mid coast Maine) unlike in Mass where we moved from, so we ordered grits online. We make it with smoked gouda and cut up fried ham steak and then put poached eggs on top.

Stone ground grits are great with or without cheese. We serve with lots of butter and cheesy scrambled eggs. Get organic stone ground white grits from your local farmer’s market or mail order from Anson Mills. In Atlanta I get mine (and heavenly popping corn) from Riverview Farms at the Saturday morning Morningside Farmer’s Market.

I use the Instant Pot to make grits, but I do not place the mixture directly in the pot. Instead, I put about half an inch of water in the bottom of the pot, then place a bowl containing the grits mixture on the trivet. This makes clean-up much easier.

We make grits and all other hot cereals (oatmeal, polenta, multigrain) in our rice cooker. Takes about an hour but easy hands off prep and turns our perfect every time.