1
Bring Water to a gentle boil in a heavy-bottomed saucepan and stir in Kosher Salt to taste.
2
Slowly whisk in the Stone-Ground Corn Grits a little at a time to prevent lumps, then immediately reduce the heat to low.
3
Let the grits simmer gently, uncovered or with the lid slightly ajar, stirring frequently to keep them from sticking; stone-ground grits typically take 30–45 minutes to become tender and creamy. Add a splash of additional water if they thicken too much.
4
When the grits are soft and have reached your desired consistency, stir in the Unsalted Butter until melted and fully incorporated.
5
Taste and adjust seasoning with more salt if needed, then serve hot as a creamy base or side.
