The Grits
 
Makes about 4 cups
Ingredients
  • 1 cup coarse stone-ground white grits*
  • 9 cups cold water, divided
  • ¾ teaspoon kosher salt
  • 5 tablespoons unsalted butter
Instructions
  1. Place the grits into a large bowl and add only 4 cups of cold water. Stir, and using a fine-mesh strainer, scoop out any pieces that float to the top. Continue stirring the grits in the water and skim off anything that floats to the top. Alternatively, you can soak the grits, 8 to 10 hours in the refrigerator. Skim off the grits that float to top. David prefers the à la minute method to soaking overnight. Strain the grits and reserve.
  2. Bring the remaining 5 cups of cold water, salt, and butter to a boil over medium-high heat in a 3- to 4-quart heavy saucepan. Add the reserved grits gradually, whisking constantly with a wire whisk. Reduce the heat and cook at a gentle simmer, slightly covered (to reduce spitting and splattering). Stir frequently to prevent burning, until the water is absorbed and the grits are slightly thickened, 25 to 35 minutes. You may add hot water, a little at a time, to achieve the desired consistency.
Notes
*David uses George Washington’s White Grits, available at shops.mountvernon.org.
Recipe by Louisiana Cookin' at https://louisianacookin.com/david-guass-shrimp-grits/