4 cups water
1 cup half and half
2 tablespoons butter
Salt and pepper
3 sprigs thyme
1½ cups coarse ground grits (I use Old School Grits from Albemarle, NC)
4 tablespoons butter, cold
Grits are more of a technique than an exact recipe, so here it is.
Put the water, half and half, 2 tablespoons butter, salt and pepper and thyme into a medium pot. Bring the mix to a boil over high heat.
Once the mixture is boiling, slowly pour in the grits while whisking vigorously. Reduce the heat to medium low and continue to stir the grits. The mixture should have some slow convection movement, if it’s bubbling too vigorously you’ll burn the grits before the starch is fully developed.
Grits should cook for at least a half hour to ensure full doneness. If you have good grits they will still retain some texture after they are done.
Remove the grits from the heat and whisk in the remaining butter. This is the most important part. You don’t want the butter to break, so don’t just throw it in and walk away. Really whisk it in until it is fully melted and you will have grits any Southerner would stand behind, guaranteed!
– Chef Geoff Bragg