Really excellent grits are never soupy. They are sticky like sushi rice and could likewise be eaten with chopsticks if necessary (which I totally did in college cause our suite-mates kept thieving the silverware and it was all I had left.)
1. Boil one jar’s worth of water. (Or cup or several cups) Measure out about a third that much in dry grits.
2. SPRINKLE in grits and stir as to avoid clumping.
3. Return to boil for one minute and turn off heat. Allow to sit for a few minutes until it’s stiff like this:
4. Add salt and butter/margarine to taste, which in our house = LOTS. ( I use smart balance light, though, so that big blob you see below isn’t quite as bad as it seems.)
5. Shhhh….here’s a secret. If you want them to be EXTRA good. Put in a few pinches of sugar. Nothing beats the combination of salt, fat, and sugar!
And for all my fellow southerners who just hit the ceiling…I’m not making SWEET grits for crying out loud. I’m making salty-buttery grits with an accent of sweet. Just like you put a pinch of salt in your chocolate chip cookie recipe.