Making grits is an art, and Southeners are very particular about their grits. Anson Mills draws upon a long tradition of grit making in the Charleston, South Carolina area. The company uses heirloom corn varieties passed down from generations of grit makers and bootleggers. Anson Mills' grits, both the yellow and white varieties, are coarse and take much more time and attention to cook than quick grits. For authentic Charlestonian grits, you will need to cook the grits in a cast iron pot. However, a regular pot or a slow cooker will yield delicious results. Add this to my Recipe Box.
Instructions
On the Stovetop
1. Place 1 cup of yellow grits in 2 1/2 cups of water in the pot. Stir and let the grits settle for at least one minute. Then, tilt the pot and use the tea strainer to skim off any particles that floated to the top of the water. Cover the grits and soak them overnight.
2. Bring the pot to a simmer over medium heat. Stir the grits constantly with a wooden spoon. After approximately 5 minutes, the "first starch" will take hold. With the first starch, the finer grits thicken the mixture enough to allow the larger grits to remain suspended in the water. Good grit cooking technique requires you to stir constantly until the first starch occurs.
3. Cover the grits and turn the stove down to the lowest setting possible. On another burner, heat 2 cups of water to an almost boil.
4. Stir the grits every 10 minutes. If the grits become thick, add some of the hot water.
5. Add a pinch of salt after the grits have cooked for 20 minutes. Cook the grits for another 20 to 30 minutes, stirring every 10 minutes. When the grits are tender, they are ready to serve.
In a Slow Cooker
6. Stir 1 cup of grits and 3 cups of water in the slow cooker. Let the grits rest for 1 minute. Then, tilt the pot and skim the surface with the tea strainer to remove any floating debris.
7. Place the cover on the slow cooker and turn it on. Cook the grits on high for 2 hours and 15 minutes, stirring once every hour.
8. Add a pinch of salt after the grits have cooked for 2 hours. When the grits are tender and creamy, they are ready to serve.
Tags: Stir grits, Anson Mills, cups water, first starch, slow cooker