Grits (made from dried hulled hominy) are at the heart of many a southern breakfast. Texture is the hallmark of good grits — they should be slightly loose but not too runny on the plate.
Active time: 15 min Start to finish: 1 1/4 hr
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Bring 4 cups water to a boil in a 4-quart heavy saucepan and stir in grits and salt. Return to a boil, stirring frequently.
Step 2
Reduce heat and simmer grits, uncovered, stirring occasionally, until very thick and most of water is absorbed, about 10 minutes.
Step 3
Reduce heat further and cook grits at a bare simmer until cooked through, about 1 hour 10 minutes, stirring frequently and adding remaining 1 1/2 cups water (1/4 cup at a time) whenever grits become very thick.
Step 4
Add tasso, butter, and salt and pepper to taste, stirring until butter is melted.
