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Boonville Breakfast Grits

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"We get our grits from Boonville Flour & Feed Mill, as well as the flour for our biscuits. I love coarse-ground grits, especially the size of the Boonville ones. They use an old stone grind, and the grits are hearty with a toothsome bite. When you make these grits, you need to have a Southerner's mindset: cook them gentle, patient, and slow."

List of Ingredients

â—¦  6 cups water
â—¦  4 teaspoons kosher salt
â—¦  1 cup stone-ground grits
â—¦  ¼ cup (½ stick) unsalted butter, cut into pieces
â—¦  1 teaspoon freshly ground black pepper



Recipe

In a large saucepan over high heat, bring the water and salt to a boil. Whisk in the grits, reduce the heat to medium-high; and cook for 10 minutes, whisking constantly.

Reduce the heat to medium-low, add the butter and pepper, and continue to cook for 15 more minutes, whisking every few minutes until the grits are soft and no longer have a crunch to them. Taste for seasoning, adding more salt and pepper if you'd like.

Divide the grits between four bowls, or one large bowl for sharing, and serve warm.
I like to top mine with an extra pat of butter.

Makes 4 servings