Grits or Polenta: Reloaded
Grits or Polenta: Reloaded
- Level: Easy
- Yield: 4 servings
- Total: 1 hr 15 min
- Active: 10 min
- Level: Easy
- Yield: 4 servings
- Total: 1 hr 15 min
- Active: 10 min
Ingredients
Software:
1 cup grits
4 cups water or 2 cups each water and whole milk
1 1/2 teaspoons kosher salt
4 tablespoons unsalted butter, cubed
Special Hardware:
None
Directions
- Add grits, liquid, and salt to a medium saucepan off heat and stir. Let sit 5 minutes until the grits have settled to the bottom and the chaff has risen to the top. With a small, fine mesh strainer, skim chaff from liquid and discard.
- Increase heat to medium-high and bring grits to a simmer while whisking gently but constantly until they have released enough starch so that the individual particles are suspended, about 5 minutes. Reduce heat to low, cover, and stir every 5 minutes or until grits (or polenta) are cooked, about an hour.
- Whisk in butter and cover until ready to serve.
Cook’s Note
Despite their name, remember that grits cook to softness while polenta remains gritty. Food's funny sometimes.
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