Stone-ground grits - 2 pound bags

Stone-ground grits - 2 pound bags


A  basic recipe for grits

4 cups water
2 tablespoons butter
Salt to taste
1 cup whole-grain grits

Bring the water, butter, and salt to a boil. Gradually add the grits, return to a boil, then reduce to a simmer. Cook the grits, stirring occasionally so that that they do not stick or form a skin, until they are creamy and done to your liking. It takes about 25 minutes, but many people like to cook them much longer. If you do, you may have to add more water. Serves 4.

Alternately, You can cook grits (4 parts water to one part grits) overnight in a slow cooker set to low, or you can use a rice steamer (3 parts water to one part grits), which will take about 20 minutes. In both cases, add a little salt before cooking. You can also cook grits (4:1 water to milk) in a covered pan 180°F overnight, or, as Paula Wolfert wrote in Fine Cooking magazine several years ago, you can cook “polenta,” using either grits or cornmeal, by mixing 1cup grits to 3 tp 31/2 cups water (or half water and half milk), 1 teaspoon salt, and a tablespoon of butter or olive oil in a greased, nonstick 3-quart pan and baking it uncovered for 40 minutes. Remove from the oven, stir well, correct salt, and bake, if wanted firmer, for another 10 minutes. Let rest for 5 minutes, then turn out on a board to slice into wedges. For creamy polenta, use 5 to 6 cups liquid.