Ingredients
Method
- Bring the stock to a boil in a medium saucepan over medium heat. Stir in the grits and whisk constantly for 2 minutes to prevent clumping.
- Reduce the heat to a low simmer as the grits begin to thicken to prevent splattering, then whisk in the butter, cream, salt, and pepper.
- Continue cooking at a very low simmer until thickened, whisking occasionally for approximately 20 minutes depending on the grind; simmer longer if a thicker consistency is desired.
Nutrition
Notes
Stock Choice: I usually reach for chicken stock to get that deep savory base, but if I am cooking for vegetarian friends, a high-quality vegetable stock works just as well without losing any of the heartiness.
Preventing Lumps: Those first two minutes of whisking are the most important part of the whole process because it ensures every grain is hydrated and prevents those dreaded clumps from forming.
Temperature Control: I have learned the hard way to keep the heat as low as possible once the grits thicken, otherwise they tend to bubble and pop like little volcanoes which can be quite messy and painful.
Adjusting Texture: Since stone-ground grits vary by the batch, I always keep a bit of extra warm water or stock nearby so I can stir in a splash if the mixture gets too thick before the grains are fully tender.
Storage and Reheating: These keep well in the fridge for a few days, but I find they need a splash of milk and a good whisk over low heat to restore that signature creaminess when I am ready for round two.
Serving Ideas: I love serving these as a base for sautéed shrimp, but honestly, a simple crack of extra black pepper and a little more butter on top is usually all I need to be happy.