Creamy Stone-Ground Grits

Forget instant grits—these slow-cooked, stone-ground grits are rich, creamy, and packed with flavor. Made with freshly milled grits, good cheese, and plenty of butter, they are the perfect side dish for everything from shrimp and sausage to braised greens or roasted vegetables. With just a little patience, you’ll get grits so smooth and flavorful, you’ll never look at the quick-cook versions the same way again.

Ingredients

1 cup fresh milled or stone ground grits
3½ cups water
4 ounces cheese (cheddar, gouda, or Parmesan)
4 ounces butter
Salt, to taste

Instructions

1. Boil the Water
   In a heavy-bottomed saucepan, bring the water to a boil. Add a pinch of salt.

2. Add the Grits
   Slowly stir in the grits, whisking continuously to prevent lumps. Reduce heat to low and simmer, stirring occasionally.

3. Cook Low and Slow
   Let the grits cook gently for about 45 minutes, stirring occasionally to prevent sticking. If they become too thick, add a splash of water or milk to loosen them.

4. Finish with Butter and Cheese
   Once the grits are tender, remove from heat. Stir in the butter and cheese until melted and creamy.

5. Taste and Adjust
   Check for seasoning and add more salt if needed. Serve immediately while hot and silky.

Serving Suggestions

• Pair with shrimp and andouille sausage for a Southern classic.

• Serve as a base for braised meats, roasted vegetables, or fried eggs.

• For extra richness, swap some of the water for milk or heavy cream.

Tip: The key to great grits is low and slow cooking—let them take their time, and you’ll be rewarded with a rich, creamy texture. If they thicken too much as they sit, stir in a little warm water or milk before serving.