Stone-ground grits ensure nicely textured (never mushy!) results. Here, they're simmered with chicken broth until thick and creamy and finished with butter and cheese. They're the cornerstone of our Make-Ahead Southern Brunch Menu.

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Ingredients

Directions

  • In a large saucepan, bring broth, 5 cups water, and 2 teaspoons salt to a boil. Slowly add grits, whisking constantly. Return to a boil, then cover, reduce heat to low, and simmer, whisking occasionally, until thick and creamy, 40 to 50 minutes. Remove from heat. Whisk in butter and cheese until smooth.

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Cook's Notes

We like Old School Stone Ground grits ($6 for 2 lb., oldschool.com).

To cut the cooking time in half, submerge grits in water and let soak overnight at room temperature. Drain excess water from grits before cooking.

Keep cooked grits warm in a slow cooker on low for up to three hours. Stir before serving.

Leftover grits can be transferred to a container and refrigerated until cold and firm. Slice and sear in a nonstick skillet coated with oil or butter to serve.

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