Grits are often cooked in either milk or water; we prefer a combination of the two for silky grits that aren’t too heavy. For additional flavor, substitute water with chicken or vegetable stock. Grits require a 1:4 cup ratio of grain to liquid. Below, we explain how to make two basic versions of grits—creamy and cheesy. We used traditional, old-fashioned grits, which are coarsely ground and have a bright corn flavor. There are a number of versatile ways to serve grits that go beyond classic shrimp and grits (though we love that dish too). While instant or quick-cooking grits are a good alternative if you’re on the go, authentic Southern recipes use old-fashioned or hominy style grits. Quaker Old Fashioned Grits ($2; walmart.com) is probably the easiest brand to find, but we also love Anson Mills Grits for a delicious corny flavor and coarse texture. In a medium-sized saucepan, heat 4 cups of whole milk over high heat, stirring occasionally to prevent scorching. Once the milk comes to a boil, turn the heat to medium-low and slowly whisk in 1 cup old-fashioned grits and 1 teaspoon kosher salt. Whisk constantly for two minutes to prevent lumps from forming and ensure that each grain absorbs enough liquid. Continue to cook grits for 25 minutes, stirring frequently until very smooth and creamy. To be sure they’re cooked, put a small amount of the grits on your tongue. Close your teeth and push the grits through your front teeth. They should feel super smooth, not gritty or sandy. Remove from heat and add ½ cup whole milk, ¼ cup heavy cream, 2 tablespoons unsalted butter, and ½ teaspoon salt. Serve warm. Once the grits are super smooth and tender, remove from heat and add 1 ½ cups shredded cheddar cheese, ½ cup half-and-half, 2 tablespoons unsalted butter, and ¼ teaspoon kosher salt. Serve warm and top with more shredded cheddar cheese.
