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When it comes to making the perfect bowl of Southern-style grits, the secret lies in using stone-ground grits from high-quality corn. Unlike instant or quick grits, stone-milled grits retain their natural oils and flavor, resulting in a rich, creamy texture and deep corn taste. Whether you enjoy them as a comforting breakfast or a side dish for shrimp and grits, this classic Southern grits recipe is easy to master.
Why Choose Stone-Ground Grits?
Stone-ground grits, like those from Artisan Milling Co., are minimally processed, meaning they maintain the germ and bran of the corn. This gives them a more robust flavor and a heartier texture compared to industrially milled grits. Plus, they’re a great source of fiber and nutrients, making them a more wholesome choice for your meals.
Southern Grits Recipe
Ingredients:
- 3 cups (590ml) water (or broth for extra flavor)
- ½ teaspoon kosher salt, plus more as desired
- 1 cup Artisan Milling Co. yellow or white stone-ground grits
- 2 tablespoons (30g) unsalted butter
Instructions:
- In a 2-quart saucepan, bring water and salt to a boil. While whisking, sprinkle in the grits, then return to a boil.
- Reduce heat to low, cover, and cook, whisking every 2–3 minutes to prevent sticking. Adjust the cooking time based on your desired consistency:
- 30 minutes: Runny with a slight gritty texture
- 45 minutes: Thick, creamy, and smooth
- 60 minutes: Stiff, yet still soft and scoopable
- If grits become too thick, whisk in a little extra water (1–2 tablespoons at a time). If they’re too thin, cook uncovered to allow excess moisture to evaporate.
- Once your grits reach the perfect consistency, whisk in the butter until fully melted. Remove from heat and adjust seasoning if needed.
Quick Tip:
When adding grits to your cooking liquid, scoop away any floaters—these are just a natural byproduct of the stone milling process! For added depth, replace water with chicken or vegetable broth.
Enjoy the Taste of Real Stone-Ground Grits
There’s nothing like the authentic texture and flavor of freshly milled grits. Whether paired with eggs, shrimp, or served as a creamy side, this recipe showcases why small-batch, stone-milled corn makes all the difference.