Side Grits Recipe

Inspired by The Laurel

Time35m

Serves4

Make Side Grits Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Grits

1 cups stone-ground grits (or yellow grits)

4 cups water

1 cups whole milk

2 tbs Unsalted butter

1 tsp Celtic sea salt

1 tsp black pepper

1 cups sharp cheddar cheese, grated (optional)

Finishing (optional)

1 tbs extra butter

1 tbs chopped fresh chives or parsley

1/4 tsp hot sauce or cayenne (optional)

Method

Grits

Boil liquid

In a medium saucepan, bring 4 cups of water and 1 cup of whole milk to a gentle boil over medium-high heat. Stir in 1 teaspoon of salt.

Add grits

Slowly whisk in 1 cup of stone-ground grits to the simmering liquid in a steady stream to prevent lumps.

Simmer and stir

Reduce heat to low so the mixture maintains a low simmer. Cook, uncovered, stirring frequently (every few minutes), for 20–30 minutes until the grits are thick and tender. If the grits thicken too quickly, add a few tablespoons of hot water or milk to reach desired consistency.

Finish with butter and pepper

Remove the pan from heat. Stir in 2 tablespoons unsalted butter and 1 teaspoon black pepper until melted and fully incorporated.

Add cheese (optional)

If using, stir in 1 cup grated sharp cheddar until melted and smooth. Taste and adjust salt and pepper if needed.

Finishing

Spoon the grits into a serving bowl or individual plates. Top with 1 tablespoon extra butter, sprinkle chopped chives or parsley, and add a few drops of hot sauce or a pinch of cayenne if desired. Serve immediately while hot.