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Simple Buttered Antebellum Quick Grits

For this recipe, you will need a medium heavy-bottomed saucepan (ideally, one with gently flared sides called a Windsor pan), a small saucepan, a fine tea strainer, and a wooden spoon.

   

  • 1 cup Quick Grits
  • Spring or filtered water
  • Fine sea salt
  • 2 to 3 tablespoons unsalted butter
  • ½ teaspoon freshly ground black pepper
  1.  Place the grits in a medium heavy-bottomed saucepan (preferably a Windsor saucepan) and cover them with 3 cups of water. Stir once. Allow the grits to settle a full minute, tilt the pan, and skim off and discard the chaff and hulls with a fine tea strainer. Cover and let the grits soak overnight at room temperature. If you are not soaking the grits, add an additional 1 cup of water and proceed directly to the next step.
  2.  Set the saucepan over medium heat and bring the mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, about 5 minutes. Reduce the heat to low and cook, stirring frequently, until the grits are creamy and fully tender and hold their shape on a spoon, about 15 minutes if the grits were soaked or about 30 minutes if they weren’t. Season with 1 teaspoon of salt and stir in the butter with vigorous strokes. Add more salt, if desired, and the black pepper.