Prep. Add the grits to a bowl of cool water. Any chaff will float to the top and can easily be removed with a spoon. Drain the grits and set aside.
Cook the grits. Bring the water to a boil in a Dutch oven set over medium-high heat. Slowly pour in the grits, stirring constantly. Bring the water back to a boil. Reduce the heat to low and cook the grits on simmer until creamy and thick, about 25 minutes.
Add butter and seasonings. Stir in the butter, salt and pepper (if using).
Serve warm with additional butter and salt to taste.
Notes
Substitutions and Additions
Chicken stock - you can also use chicken stock instead of water for serving with savory, main dish meals.Cheese - add your favorite cheese to your grits.
Variations
Cheese Grits Recipe - Add 1 cup sharp cheddar cheese or your favorite cheese (we also love smoked Gouda) along with the butter and seasonings. Stir well to combine.Shrimp and Grits Recipe - Cook grits as directed. Top with Blackened Shrimp, Garlic Shrimp, or Shrimp Creole for a delicious shrimp and grits recipe.
Make-Ahead and Freezer Instructions
To make ahead. Cool and store in an airtight container in the refrigerator for up to 4 days. Reheat and serve with additional butter and/ or salt as needed.To freeze. Store in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight. Reheat and serve with additional butter and/ or salt as needed.