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Basic Stovetop Grits

August 06, 2016



In a pot over a flame. For centuries that's been the essential method for preparing stone ground grits. Today not much has changed except we have more control over the heat and probably more cookware in our arsenals.

Speaking of cookware, a pot that's heavy and sturdy offers the best insurance against sticking. Some consider the Windsor pan, with its tapered profile, the perfect saucepan for grit cooking because the sides pick up more heat and distribute it evenly. That said, you certainly don't need a fancy pot to make good grits!
       Whether you're an experienced stone ground grits whisperer, or new to the game, check out our Grits Basics: 5 Tips to Make Perfect Stone Ground Grits.  

 Makes 3 cups  | Cooking time: 45 to 60 minutes 



Combine the cold water, grits, and salt in a heavy, medium size saucepan. If you wish to do so, stir to loosen the hulls and chaff, wait a few seconds, then skim the surface. (To learn chaff, check out the link to the tips mentioned above.) 

Turn the heat to medium-high and stir the grits frequently as they come to a boil—6 to 7 minutes. Turn the heat down so that the mixture comes to a steady simmer. Stir constantly until the grits become fully suspended in the cooking liquid—about 3 minutes. The mixture will resemble very thick soup.

Reduce the heat to low and cover the pot. Cook the grits, stirring occasionally, until they are smooth and creamy—35 to 45 minutes. If they become too thick, add a little water.

Remove the pan from the heat, uncover, and add more salt if necessary. If using heavy cream and butter, now's the time to stir them in. Serve the grits immediately, or if that's not possible, check out our 5 Tips to Keep Grits Warm.