Submitted by: Syrup and Biscuits on March 17, 2011

Here’s the cast of characters for perfect grits: pot, water, WHISK, grits, salt. This is the first step in making Cheese Grits Casserole.




The ratio is 4 parts water to one part grits.


Pour quick grits into boiling salted water constantly whisking until the grits are a little thinner than you want them to be. This will only take about a minute. Once they are of a thin consistency, remove them from the heat, cover them and let them sit for an additional five minutes to complete the cooking process. This will ensure they cook properly without scorching.

Add butter to the whole pan or to each serving. Serve piping hot.

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