-
1
The night before you wish to serve, place grits in a heavy, medium saucepan (Ms. Rentschler recommends a type called a Windsor saucepan; I used a Le Creuset).
-
2
Add 2 cups spring or filtered water and stir once.
-
3
Allow grits to settle a full minute, then tilt the pan and, using a fine tea strainer or fine skimmer, skim off and discard chaff and hulls.
-
4
Cover and allow the grits to soak overnight at room temperature.
-
5
Heat 2 cups water in a small saucepan to a bare simmer and keep hot.
-
6
Set saucepan with grits over medium heat.
-
7
Bring mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold (see above it means that the mixture will begin to thicken and you will no longer have to stir constantly).
-
8
Reduce heat to lowest possible setting.
-
9
The grits should not be bubbling, they should be sighing, or breathing like somebody in a deep, comfortable sleep, rising up lazily in one big bubble, then falling as the bubble bursts.
-
10
Watch carefully and each time they are thick enough to hold a spoon upright, stir in about 1/4 cup of the hot water.
-
11
Stir in the salt after the first 10 minutes of gentle cooking.
-
12
It should take about 25 minutes for the grits to be tender and creamy and by this time you should have added 3/4 to 1 cup water (perhaps a little more) in 3 or 4 additions.
-
13
When the grits are done tender, creamy but not mushy, and able to hold their shape on a spoon stir in the butter vigorously, add pepper, taste (carefully dont burn your tongue after all that care) and adjust salt.
-
14
Serve immediately.
