How To Cook Grits
How to cook grits using the Cunningham Method:
- 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)
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.