HOW TO MAKE PERFECT GRITS EVERY TIME

Grits can be intimidating. Even my Southern friends who grew up eating them are hesitant to cook them! Truthfully grits is just polenta with a Southern accent and it isn't all that hard to make. Follow these instructions and you'll have creamy delicious grits a Southern chef would admire. Mind you we are talking about stone ground grits, not that instant or "quick grits" in a box. Never ever eat those unless you are very fond of eating wallpaper paste. In fact there is a joke that instant grits were invented to discourage tourists. 

Grits and polenta are just cornmeal boiled in water and served with butter and sometimes cheese and milk. Having tried many methods, these are the two that I've found deliver the most consistently creamy grits.

CHOOSING THE BEST GRITS

The most important thing in preparing grits is to choose high quality, Non-GMO grits made from heritage corn. We love the stoneground grits from Marsh Hen Mill, milled to order with Greg Johnsman's incredible antique milling equipment. Greg purposefully chooses this because it runs slower than modern mills, keeping the grains from heating up and destroying the natural oils. It's a difference you can taste. Marsh Hen Mill's stoneground grits have a delightful texture that is more coarse than cornmeal and they are the choice of chefs around the country.

A completely different kind of grits is the Longhouse Hominy Grits from Corn Mafia. Mohawk chef, Dave Smoke McCluskey crafts hardwood ash washed hominy from heirloom corn in small batches and mills it to order to create his famous Longhouse Hominy Grits. The minute you open the bag the aroma will knock you over and you'll realize these are not like any grits you've ever had before. The Nixtamalization  to make the hominy not only makes them more nutritious, it creates an amazing creamy texture and intense corn flavor with a whisper of smoke.

PRESSURE COOKER METHOD

My favorite method by far is the pressure cooker method. It's so fast and easy it's almost worth getting one just for the grits alone. Our Pressure Cooker Stoneground Grits Recipe is guaranteed to give you the most creamy grits ever in under 20 minutes with NO STIRRING! 

Ingredients:

• Spray olive oil
• 1 Cup Stone Ground Grits
• 4 Cups Water
• 2 teaspoons salt
• 2 Tablespoons Butter or vegan butter alternative (plus more for serving)
• Fresh Ground Pepper
• Red Clay Hot Sauce (optional but highly recommended)
• 1/4 cup Cream or Milk (optional)
• 1 Cup of Shredded Cheese (optional)

Directions:

1. Spray olive oil to coat the bottom and sides of the pressure cooker pot.

2. Pour in grits, water and salt. Cover and pressure cook on high for 10 minutes. Allow to rest for 10-15 minutes then release pressure and open the pressure cooker. Stir and check the grits for texture. they should be creamy and smooth. If they are still too toothy you can close back up the pressure cooker and cook for another 5 minutes.

3. At this point turn the pressure cooker to sauté mode and stir in the lemon juice, salt and pepper. If you want cheesy grits, stir in cream and shredded cheese. I love using parmesan or a good aged cheddar. You can stir in hot sauce now or serve with it on the side (which is what I do).

STOVETOP METHOD

In a very thick bottom dutch oven or pot (I use my enameled cast iron dutch oven for this) combine 5 cups of water for every cup of grits you are cooking. Each cup of grits will make 2 large servings.

Bring the mixture to a boil over high heat and immediately remove from the heat. Cover with a tight lid and set aside for 15 minutes.

After 15 minutes return to the stove. Add 1 bayleaf and a teaspoon of kosher salt. Bring to a boil then reduce to a simmer.  Simmer for 30 minutes to an hour, stirring and scraping the bottom and sides of the pot very frequently. Keep an eye on the liquid and taste frequently. If it is still too gritty for your liking but most of the water is absorbed add more and keep cooking and stirring.  Once it is to the desired creamy texture discard the bay leaf, add a squeeze of lemon, salt and pepper and butter if desired.  This is also the point where you can add milk or cream and cheese if you want cheesy grits.  I add about a cup of grated cheddar or parmesan cheese to the hot pan with plenty of butter and a liberal dash of heavy cream. 

Serve your grits immediately because they will start solidifying very quickly. If they start seizing up on you add some more liquid and warm them up a bit. 

Leftover grits make great grits cakes the next day. I put them in a pyrex cake pan in the fridge overnight and then cut them into squares and fry them in a pan with butter. 

WHAT TO ADD TO YOUR GRITS

When you start with incredible heirloom corn you don't need to add much besides salt and pepper. I'm personally not a sweet grits person but if you are feel free to go the butter and sugar route. This always reminds me of eating at a Waffle House at 3 in the morning, which might be why I don't love it. I'm personally a savory grits person. When I discovered that grits are the perfect vehicle for everything from braised greens to short ribs it opened my eyes to what an incredible ingredient they are. Here are just a few of the ways you can add to those grits to create your own culinary journey. I never cook grits with flavor other than a dash of salt, I add flavors and additions later.

• Butter, a dash of milk and parmesan (like polenta)
• Cheddar and jalapeno
• cracked pepper, butter and crispy sage leaves (top with roast squash)
• hot sauce and shrimp (grill, broil or saute the shrimp with some butter, salt and pepper)
• collard greens and hot sauce
• top with wine braised short ribs
• Add caramelized onions and serve with pan seared trout or catfish