Laura's Heritage Grits

In the South, grits are a religion. And at Mt. Folly, we grow our own hickory cane corn to make them.

The Secret: Patience

Instant grits are just corn dust. Stone-ground grits retain the germ and the hull, giving them a speckled appearance and a rich, corn flavor. They take time to soften.

Ingredients

• 1 cup Stone-Ground Grits (White or Yellow)
• 4 cups Water (or a mix of water and milk for extra creaminess)
• 1 tsp Salt
• 2 tbsp Butter
• 1/2 cup Cheddar Cheese (optional, but recommended)

Instructions

1. Skim: Place grits in a bowl of water. Skim off any hulls that float to the top.
2. Soak (Pro Tip): Soak the grits in the cooking liquid overnight. This reduces cooking time and makes them creamier.
3. Boil: Bring the water/milk/salt to a boil.
4. Whisk: Slowly pour in the grits while whisking constantly to prevent lumps.
5. Simmer: Turn heat to LOW. Cover.
6. Stir & Wait: Simmer for 45-60 minutes, stirring occasionally to keep them from sticking.
7. Finish: Stir in the butter and cheese right before serving.

Pairing

Serve with:

• Country ham and red-eye gravy
• Shrimp and scallions
• Or just a simple fried egg on top.