📝 About This Recipe
Experience the soul of the Lowcountry with these ultra-creamy, slow-cooked heirloom grits that redefine Southern comfort. By utilizing a gentle, long-simmering method, the corn's natural sweetness is coaxed out and transformed into a velvety porridge with a distinct, toothsome bite. This recipe elevates a humble staple into a luxurious centerpiece, enriched with heavy cream and finished with the nutty depth of toasted brown butter.
🥗 Ingredients
The Grains
- 2 cups Stone-ground white or yellow heirloom grits (not instant or quick-cooking)
- 4 cups Cold water (for initial soaking and skimming)
The Cooking Liquid
- 2 cups Whole milk (full fat is essential for creaminess)
- 2 cups Chicken stock or vegetable stock (low sodium preferred)
- 4 tablespoons Unsalted butter (divided)
- 2 teaspoons Kosher salt (plus more to taste)
- 1 Bay leaf (fresh or dried)
The Finish
- 1/2 cup Heavy cream (warmed slightly)
- 1 cup Sharp white cheddar cheese (finely grated)
- 1/2 teaspoon Freshly cracked black pepper
- 2 tablespoons Fresh chives (finely minced for garnish)
- 1 pinch Smoked paprika (for a hint of color)
👨🍳 Instructions
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1
Place the stone-ground grits in a large heavy-bottomed pot or Dutch oven. Cover with 4 cups of cold water and stir vigorously. Allow the grits to settle for 2 minutes.
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2
Using a fine-mesh skimmer or a spoon, remove any chaff or hulls that float to the surface. This step ensures a perfectly smooth texture. Drain the soaking water through a fine-mesh sieve, keeping the grits.
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3
Return the grits to the pot. Add the milk, chicken stock, 2 tablespoons of butter, kosher salt, and the bay leaf. Stir well to combine.
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4
Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring constantly with a wooden spoon to prevent the bottom from scorching.
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5
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
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6
Simmer the grits for 2 to 2.5 hours. Every 20 minutes, uncover the pot and give the grits a thorough stir, scraping the bottom and sides to ensure even cooking.
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7
If the grits become too thick before they are tender, whisk in a splash of warm water or additional stock to maintain a porridge-like consistency.
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8
While the grits cook, prepare the brown butter. In a small skillet over medium heat, melt the remaining 2 tablespoons of butter. Cook until the milk solids turn golden brown and smell nutty. Remove from heat immediately.
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9
Test the grits for doneness after 2 hours; they should be soft and creamy with no sharp 'crunch' in the center of the grain.
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10
Once tender, remove the bay leaf. Whisk in the warmed heavy cream and the grated white cheddar cheese until fully melted and incorporated.
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11
Stir in the freshly cracked black pepper and adjust the salt levels to your preference.
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12
Turn off the heat and let the grits rest, covered, for 5-10 minutes. This 'setting' period allows the starch to fully hydrate for a superior mouthfeel.
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13
Transfer the grits to a warm serving bowl. Drizzle the prepared brown butter over the top and garnish generously with minced chives and a pinch of smoked paprika.
💡 Chef's Tips
Always use high-quality stone-ground grits; 'instant' or 'quick' grits will turn to mush in this slow-cooking process. Do not skip the soaking and skimming step, as removing the hulls prevents a gritty or 'woody' texture. If using a slow cooker instead of a stovetop, cook on Low for 7-8 hours for a hands-off experience. For an even richer flavor, substitute half of the chicken stock with high-quality ham hock broth. If leftovers thicken too much in the fridge, reheat them with a splash of milk and a whisk to restore the creaminess.
🍽️ Serving Suggestions
Serve alongside classic Shrimp Creole or blackened catfish for a traditional Southern dinner. Pair with thick-cut slab bacon and over-easy eggs for the ultimate weekend brunch. Top with braised short ribs and a reduction sauce for a sophisticated 'Low-Cooked & Braised' pairing. Accompany with a crisp glass of iced sweet tea or a light, acidic Riesling to cut through the richness. Serve with a side of garlicky sautéed collard greens to balance the creamy texture with some earthiness.