How To Make Quick Grits

Place a medium-sized saucepan - make sure it has a matching lid - over medium-high heat, and pour in the 1 1/2 C water, 1/2 C whole milk, 1/2 Tsp kosher salt, and half of the butter. Keep a close eye on it as it heats up because the milk can foam and spill over in seconds once it starts to boil.

Before the liquid reaches a full boil, grab your whisk and stand by the pot. As soon as it boils, start whisking and add in the 1/2 C quick-cooking grits gradually. Keep whisking the entire time as you add them, and for a good 30-45 seconds after all the grits are in the pot. This is very important in order to avoid clumps—it’s key to getting that smooth, creamy texture we all love.

Reduce the heat to medium-low and cover the pot with a lid. Let the grits cook gently for 10-15 minutes until they’re thickened and the grains are tender with just a slight bite—like perfectly cooked rice. If they thicken too quickly and aren’t fully tender yet, whisk in another 1/4 cup of warm water and continue cooking until they’re just right.

Once the grits are perfectly cooked, turn off the heat and stir in the remaining butter along with the 1/2 Tsp black pepper. Give them a taste, and adjust the salt if needed. Serve them hot, with cheese or just salt, pepper, and butter like my family has done for generations. Dassit!