Whether you pair these smooth and creamy grits with our Louisiana BBQ Shrimp Creole, or top them with bacon and cheese, or spoon them into a bowl for breakfast, you cannot go wrong with this classic.
Makes 4 to 5 servings | Cooking time: About 1 hour
Combine the water, grits, and salt in a medium saucepan. Stir the grits to loosen any small bits of chaff and skim them from the surface.
What's chaff? Check out 5 Tips to Make Perfect Stone Ground Grits to find out.
Heat the grits over high until they come to a boil—6 to 7 minutes. You’ll need to stir them more frequently as they come closer to boiling. Reduce the heat to a slow, steady simmer and cook the grits, stirring them frequently, until they become very thick and are fully suspended in the water—about 3 minutes.
Cover the pot and reduce the heat to low. Cook the grits until they are smooth and creamy—usually in 35 to 45 minutes—stirring them every 5 minutes or so.
Remove the grits from the heat, stir in the warm cream and the butter, and adjust the seasonings. Serve Country Grits immediately, or cover and hold them in a warm oven or warming drawer for up to an hour. Add more liquid if they become too thick.
You can reheat the grits over low heat or in the microwave, stirring them and adding more liquid if necessary. Check out our 5 Tips to Keep Grits Warm.