Name: Home Ground Grits
Prep time: 2 min
Cook time: 20 min
Ingredients: 4 cups Water; 1½ cups Coarsely ground corn (ie. cornmeal); 1 tsp Salt; 3 tbsp Unsalted Butter

Once you have home ground grits, you&#39;ll never buy that packaged stuff again. They&#39;re just better. They are packed full of flavor, so nourishing, and because they are freshly milled - much healthier. Grits are a delicious &quot;bed&quot; for savory meats - like braised pork or shrimp. They are also excellent as a breakfast side served with runny or scrambled eggs. And if you&#39;ve never had cheesy grits, you&#39;re in for a treat!

Home Ground Grits

Water

corn (ie. cornmeal)

Salt

tbsp Unsalted Butter

grind corn

Using your home mill, coarsely grind white or yellow corn into grits. In a heavy bottomed sauce pan, bring 4 cups of water to a boil.

make grits

Reduce heat to medium and slowly whisk in grits, breaking up any chunks as you pour. Add salt and butter and stir until thickened, roughly 3 minutes.

cook and serve

Cover and reduce heat to a simmer. Cook for 20-25 minutes. Serve warm.*

"Non-hominy grits" seems to mostly be deceptive marketing for polenta. At least in the Midwest and South of the U.S. grits exclusively refers to ground hominy, with the other kind going by polenta or mush.

Glad this is the first comment! Where I've lived in the U.S. (great lakes region, south, and now pacific northwest) grits are pretty ubiquitous and found at every grocery store, but if you are somewhere that grits aren't common your next best bet is a latino grocery. They'll often sell dried hominy.

Thank you so much for this tip! I will try it.

Hi Brittney!

Thank you for sharing all this helpful information! I have a mockmill and find that even when I mill the corn on a course setting, much of it comes out too fine. This part of this grits taste like I have boiled cornmeal rather made grits. Do you ever sift or how do you prevent making fine pieces? Thank you!

Thanks for the great information, Brittney! I’ve never thought of making my own stone ground grits, but you make it look easy. Real food for the win!

I’m not sure if these are “true grits” or not   but honestly who cares? This recipe is simply amazing. I don’t even like grits, but I’d eat these with every meal. Do yourself a favor and try this recipe!

I added cheese (probably 2 cups shredded) and served them with fried fish. They were a huge hit!

I'm sorry but what you are describing here is not grits at all.  The corn has to be nixtamalized -- soaked in a lye solution -- before is can really be called grits.  True grits are actually hard to find.  Michael

https://www.youtube.com/watch?v=Pe_HGS6Ce18

How to Make Home Ground Grits from https://MarvelAndMake.com

Check out the full recipe PLUS 7 Frequently Asked Questions: https://marvelandmake.com/how-to-make-home-ground-grits-7-frequently-asked-questions/

Home Ground Grits

Prep Time: 2 minutes

Cook Time: 20 minutes

Servings: 4

Author : marvelandmake

Ingredients

Instructions

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Cook Time: 20 minutes

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