How to cook the perfect grits

Grits are essentially corn kernels that have been ground until they offer a gritty texture. Simple? Sure, but don’t let that fool you. Cooking grits skillfully is an art form – one that, when mastered, makes you wonder why you ever bothered with any other grain.

Born in Louisiana and trained at the venerable NOLA institution Commander’s Palace, local chef Josh Galliano grew up eating grits almost every day (For tasty proof, just order Three Little Birds or Fried Porgy at the newly opened Clayton restaurant, The Libertine, where he works as executive chef.). Somehow, we convinced Galliano to share his secrets for mastering the art of the perfect grits. Rule No. 1: Get a Crock-Pot – a big one with a low or warm setting.

To make great grits, you have to start with great product. We pegged Galliano for his favorites; he happily obliged.

Georgia Turnpike Grits
When Galliano visits his sister-in-law in Atlanta, he grabs as many 1-pound bags of these speckled, stone-ground grits as he can and keeps them in the freezer until he needs them.

Anson Mills Antebellum Grits
Galliano loves the super-coarse texture and great flavor of these large-grind grits, which utilize the entire corn kernel – not just the outside hull. Keep them in the freezer, as their high oil content means a short shelf life.

“Grit cooking is always based off the ratio: 1 cup of grits to 5 cups of liquid. The liquid is where you have your fun.” – Josh Galliano, executive chef, The Libertine

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1. Whisk together 1 cup of grits, 2 cups of water and 2 cups of milk (skim or 2 percent), and salt and pepper to taste in a large Crock-Pot on its lowest setting. Cover and let cook for about 3 hours, stirring every 30 minutes.

2. When the mixture resembles porridge, stir in 1 cup of heavy cream. Season with salt and pepper as needed. Cover and let cook for 1 more hour, stirring every 30 minutes.

3. The grits should have softened a bit but still offer a toothsome chew. Add 1 stick (8 tablespoons) of unsalted butter to the grits and season again, if needed. If desired, stir in some cheese (one that melts well, like Parmesan, pecorino or cheddar).

4. The grits are done when they’re nice and soft, about 20 to 30 minutes. They shouldn’t be stiff like mashed potatoes or soupy. If they’re too thick, add some more water or milk to thin them out.