Southern Grits Rice-Style

I've been researching better ways to cook my grains. I scrapped everything I knew about how to cook grits and decided to try cooking them as if I were cooking Japonica rice. The result? The creamiest grits I've ever made. I will never make grits another way again.

• Ready In: 21 mins
• Serves: 2-3
• Yields: 3 cups

Ingredients

• 3⁄4 cup yellow corn grits
• 3  cups water
•  salt
• 3  tablespoons butter (optional)

Directions

1. Put the grits, water, and some salt in a 3-quart saucepan.
2. Put the saucepan over high heat until the grits start to boil, stirring frequently to avoid lumps.
3. Put a lid on the saucepan to bring grits to a hard boil, stirring occasionally. This should take no longer than 1-2 minutes.
4. Reduce heat to medium. Cook grits, covered, stirring occasionally, for 3 minutes or until grits begin to look mostly cooked (most liquid has boiled off).
5. Reduce heat to low. Cook grits, covered, stirring occasionally, for another 5-10 minutes or until grits reach desired consistency.
6. (Optional) Take the grits off the heat. Cut the butter into small cubes and put into saucepan with the cooked grits. Replace lid and let grits rest for 1 minute. Stir and serve hot.