Author note: The method of preparation of grits comes from Sean Brock’s cookbook Heritage. The measurements of salt, lemon juice and butter have been adjusted to my own preference. There is no cheese in these grits, however, white cheddar or gruyere would be an excellent addition. These grits pair well with pan seared pork chops with red eye gravy (click here for recipe) and buttered peas (click here for recipe)
2 cups grits
8 cups water
2 teaspoon kosher salt
2 teaspoon fresh lemon juice
2 tablespoons unsalted butter
- Place the grits and water in a large pan. Cover and let sit overnight, or at least up to 6 hours.
- Skim the surface and remove the hulls and chaff that have floated to the top. Be sure to not disturb the water too much.
- Pour the grits and its water into a large pan, enough to allow the grits to double in size. Place the pan on the stovetop. Bring to a rapid boil, and stir constantly. Once it boils and water has turned opaque. Cover and remove from the heat. Let rest for 10 minutes.
- Place the grits back on the stovetop and cook over low heat, stirring frequently. Cook for about an hour, or until the grits are tender.
- Add salt, lemon juice and butter, stir well.
- Serve warm