- 2 teaspoons kosher salt
- 1 qt. water
- 1 cup stone-ground grits
- 2 1/2 tablespoons butter
How to Make It
Bring salt and water to a boil in a heavy saucepan over high heat. Whisk in grits, and cook, whisking constantly, 45 seconds. Scrape bottom and sides of the pot.
Return to a boil; cover and reduce heat to medium-low. Cook 20 to 25 minutes or until tender. (For a looser consistency, whisk in 2 to 4 Tbsp. water halfway through cooking.)
Stir in butter until melted, and serve immediately.