How To Cook Grits

(4 servings)

  • 3 and 1/2 cups water
  • 1 cup stone ground grits (not instant)
  • 1/2 teaspoon salt
  • 4 Tablespoons butter
  • 1/4 cup whole milk
  • 2 or 3 slices pasteurized processed sharp cheddar cheese (if desired)
How to cook grits using the Cunningham Method:

1) First, charge the bottom half of a double boiler with about 1-1/2 cups water and set over a stove burner at low flame.

2) In the top of the double boiler, directly over a (different) stove burner, bring 3 and 1/2 cups of water, seasoned with 1/2 teaspoon of salt, to a boil.

3) Slowly stir in 1 cup of regular stone ground grits (not instant).

4) Stirring constantly, reduce heat to low and cook until grits thicken - about 5 minutes.

5) Place top half of boiler over bottom half, and let cook, covered, stirring occasionally, over low heat, for 30 to 40 minutes.

6) In the early stages, after 5-10 minutes, beat in 4 to 6 tablespoons of melted butter and a little whole milk, and continue cooking for the remaining 20 to 30 minutes. The longer the cooking time (up to 1 hour) the better.

7) For cheese grits, add pasteurized, processed sharp cheddar (Kraft's sliced) to taste... 2-3 slices or more, to your taste. Mix well until cheese is melted and incorporated into the grits.

8) I recommend the pasteurized cheese product because of its excellent melting properties.

9) Adjust liquids and seasonings, beat until mixed well. Serve with whatever you think is traditional Southern breakfast food: eggs, sausage, ham, red-eye gravy... you know the routine.

Directions for slow-cooked, buttery, Southern grits with adjustments to make cheese grits, if desired.

Mr Breakfast would like to thank WaltC for this recipe.

Recipe number 3219. Submitted 2/9/2014.