Creamy Stone-Ground Grits
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.
Recipe Summary test
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.