Homemade Grits from Cornmeal

In a medium, heavy-bottomed saucepan, combine the cornmeal, water, milk, and 1 teaspoon of kosher salt. Whisk everything together until no dry spots or lumps remain. Let the mixture sit at room temperature for at least 5 minutes (or up to 15) to allow the cornmeal to fully hydrate. This is the key to preventing lumps.

Place the saucepan over medium heat. Bring the mixture to a very gentle simmer, whisking frequently to prevent any sticking on the bottom of the pot. You'll see it start to thicken.

Once the mixture reaches a simmer, reduce the heat to low. Cover the pot, but leave the lid slightly ajar to allow steam to escape. Let the grits cook for 20-25 minutes, stirring every 5 minutes or so. This low, slow cooking is crucial for the starches to break down and create that coveted creamy texture.

The grits are done when they are thick, creamy, and the individual grains are tender with no gritty bite. They should have a texture similar to a thick porridge. If they become too thick during cooking, whisk in a splash of warm milk or water until you reach your desired consistency.

Remove the pot from the heat. Stir in the cubed unsalted butter and black pepper until the butter has completely melted and incorporated into the grits.

Taste the grits and adjust the seasoning with more salt if needed. Serve immediately while hot and creamy.