SOUTHERN STYLE GRITS RECIPES

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HOW TO MAKE GRITS IN THE SOUTHERN STYLE | KITCHN



How to Make Grits in the Southern Style | Kitchn image

Southern grits are some of the creamiest, dreamiest grits on the planet. Made from stone-ground grits and slow cooked to perfection, they're finished with a generous heap of butter, cheese, and heavy cream.

Provided by Meghan Splawn

Categories     Dinner    Breakfast    Brunch    Side dish

Total Time 3000S

Prep Time 900S

Cook Time 2100S

Number Of Ingredients 7

4 cups water
1 1/2 cups stone-ground corn grits, such as Anson Mills
2 dried bay leaves
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
2 ounces Parmesan cheese
1 cup heavy cream

Steps:

  • Heat and soak the grits. Place 4 cups water, 1 1/2 cups grits, 2 dried bay leaves, and 1/2 teaspoon kosher salt in a large pot or Dutch oven and bring to a boil over high heat. Immediately remove from the heat, cover, and set aside for 15 minutes. Meanwhile, prepare the butter and cheese.
  • Prepare the butter and cheese. Cut 8 tablespoons unsalted butter into 8 pieces and grate until you have 1/2 cup Parmesan cheese.
  • Boil the grits. Uncover and return the grits to a boil over medium-high heat. Cook, stirring regularly with a whisk and scraping the bottom to prevent clumping or burning, for 20 to 25 minutes.
  • Finish the grits. The grits are ready when most of the water is absorbed and the grits are al dente (tender with a toothsome bite). Remove from the heat. Remove and discard the bay leaves. Stir in the butter, cheese, and 1 cup heavy cream just before serving.

Nutrition Facts : SaturatedFatContent 20.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 32.4 g, SugarContent 1.4 g, ServingSize Serves 6, ProteinContent 7.4 g, FatContent 33.2 g, Calories 454 cal, SodiumContent 310.7 mg, FiberContent 1.8 g, CholesterolContent 0 mg

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