Southern-Style Stone Ground Grits
Traditional Southern stone ground grits cooked low and slow to achieve maximum creaminess and proper texture. The washing technique removes loose husks while the extended cooking time develops the natural corn flavor. Optional cheese additions create a versatile side dish that pairs well with everything from shrimp to breakfast eggs.
Equipment
- 4-Cup Measuring Cup
- Medium Pot
- Whisk
Ingredients
Stone Ground Grits
- 1 cup Stone Ground Speckled Grits white or yellow
- 6 cup Water 4 cups to start, 2 cups reserved
- 1 teaspoon Kosher Salt Morton brand
- 2 tablespoon Butter grass-fed, salted
Optional — Cheese Grits
- 4 oz American Cheese
- 2 oz Sharp Cheddar Cheese
Instructions
Prep
- Pour 1 cup of stone ground grits into a 4-cup measuring cup.
- Hold the cup under soft running cold water to wash the grits until loose husks float to the top and flow over the edge.
- Drain the water.
Cook
- Add the washed grits to a medium pot with 4 cups of water and the salt.
- Bring to a boil.
- Reduce to a simmer and cook for 30 minutes, stirring occasionally with a whisk.
- Use the reserved 2 cups of water to thin the grits as needed if they get too thick before the cooking time is up.
- When the grits are done, stir in the butter until melted.
Optional Cheese Addition
- Add the American cheese and sharp cheddar after the butter.
- Stir until melted and smooth.
Notes
The full 30-minute cooking time is non-negotiable—rushing this step results in gritty, underdeveloped texture. Keep extra water on hand to adjust consistency as the grits absorb liquid, ensuring they stay creamy throughout cooking. American cheese melts smoothly without the chalky or stringy texture that sharp cheeses can create, but experiment with other melting cheeses to find your preference. Grits reheat well with a splash of water or milk, making them practical for meal prep. Store refrigerated for up to 5 days, or freeze in portions for up to 3 months. The washed grits method removes bitterness and creates a cleaner final flavor.
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