There are a ton of ways to make grits. This is our classic recipe that we use as the base for most recipes. Whether you're using it to make shrimp and grits, breakfast grits, fish and grits, cheese grits, or any other type of grits you can think of, this is a good place to start. This recipe does not work with quick grits or other cheap grits. Feel free to tinker with the recipe and add all the mix-ins you want. (except sugar, that's against the law). Enjoy!
Use this Grits Recipe as the base for all your Grits Adventures. If you want to make cheese grits just add cheese toward the end of the recipe. If you want use broth instead of just water, go ahead. You can use this as the base for baked grits or grits casserole or just eat'em. The possibilities are endless! You may need a 50 lb. bag.
Set cream out to warm or put it in the microwave for about 1 minute. As long as its not cold it should be fine.
In a 4 quart or larger pot with a lid add your water and bring it to a rolling boil.
While stirring, add your grits to the pot.
Cover and bring the grits back to a medium boil and cook for 10 minutes stirring at least once.
Stir in the warm cream and bring the grits to a simmer for 30 minutes. Using a flat bottomed wooden spatula stir at least every 10 minutes. Don’t let any little bits of grits stick to the bottom or sides.
Dont forget to Stir!
This is the point where you would want to stir in any cheese if you want.
Add your half stick of butter, and stir until melted
At this point, get a small spoon and taste the grits. Add a little salt at a time and stir it in until you get it where you want it. WARNING: Grits are like hot lava when they’re cooking so let them cool before you burn the top layer of skin off of your tongue.
