What are Stone Ground Grits?
Stone ground grits are made from whole dried corn kernels that are coarsely ground between two stones. This traditional method preserves the natural oils and flavors of the corn. This method also results in a richer taste and texture compared to more processed grits.
If you’ve watched My Cousin Vinny, you’ve learned a thing or two about grits. They are an old Southern staple breakfast item. Real grits take about half an hour to make not 5 minutes.
However, once you’ve tried stone-ground grits, you will never return to the quick grits you find in the grocery stores or most inexpensive restaurants. Nevertheless, they are worth the effort.
You can serve grits with different types of great food, typically served as a breakfast in the South. However, you can also serve them as a bowl with toppings such as scrambled eggs, country sausage, bacon, ham, and cheese. You could even serve them with sauteed mushrooms, and cajun chicken, and most popularly, you will also see restaurants serve dishes such as Shrimp and Grits.
If you’ve never tried them, don’t be afraid, but be patient. You can’t shorten the time to cook them properly, or you will have a pot of course wallpaper paste. Trust me. Take your time and keep stirring.
About the Recipe
Grits are easy to prepare but they require your attention while they are on the stove. Forget you ever saw quick grits or 5-minute grits on the store shelf. Do yourself a favor and resign your commitment to stone ground grits. You will be thanking me forever, especially if you try quick grits afterward.
How to Make the Best Southern-Style Stone Ground Grits
Ingredients
Stone Ground Grits
Optional Items
Instructions
-
Stone Ground Grits Instructions
In a 4-cup measuring cup, pour 1 cup of stoneground grits. Wash the grits to remove any loose husks by holding the cup under soft, running-cold water. The loose husks will float to the top and flow over the edge of the measuring cup, and the grits will sink to the bottom. Â
When most of the husks are gone (you will not get them all out), drain the water and place the grits in a medium-sized pot.  Add 4 of the 5 cups to the grits, add the salt, and bring the grits to a boil. Reduce to a simmer and cook for 30 minutes while stirring occasionally with a whisk. More whisking is required as they get thicker, or they will stick to the bottom of the pot and scorch. Not good.
Use the extra cup of water to add to the grits if they are getting too thick towards the end. Do not end the cooking early if the water cooks out. The entire cooking time is crucial to delicious creamy grits.
At this point, you can add cheese if you want to make cheese grits. OK, we're getting into personal opinion territory here, but I'm going to tell you my secret. First, let me tell you the reasoning behind my secret. Like steak and potatoes, grits have their own flavor. That flavor should be paired with the foods not be masked by other ingredients. Most recipes will call for cheddar cheese. Strong cheeses take away from the grits' great flavor, but you can try many melting cheeses. My secret recipe item is American cheese. I know it might not be real cheese, but don't underestimate the value and flavor of American cheese.
I find that American cheese assists the grits and doesn't take over the show. American cheese also adds to the creaminess instead of being chalky like cheddar cheese can be. Also, you won't have stringy grits with American cheese like you can if you add too much cheddar cheese.
Try them my way, and they try different cheeses to see which way you like them.
