Southerners traditionally use dent corn to make grits, while Italians prefer flint corn to make polenta. This recipe uses an Anson Mills heirloom flint variety for its mineral and floral notes and the way flint holds its texture longer than dent.


Ratio: 3 parts water (or stock) to 1 part grits

Seasoning, fat and/or dairy of your choice (salt, pepper, butter, cream, milk, etc.)

*Optional overnight soak begins conversion of culinary starch, reducing cook time by nearly half


Start the grits in cold water or stock and combine. Bring to a simmer, stirring frequently until the first starch takes hold.*

Reduce the heat to low and cook, stirring frequently until the grains are soft and hold their shape on a spoon.

Add a little simmering hot water or stock as needed to loosen grits if they become too stiff. Add seasoning halfway through cooking.

Finish with desired fat and/or dairy and adjust seasoning as desired.

Cook time: around 45 minutes if pre-soaked, 60-90 minutes if unsoaked

*Do not boil at any time or over hydrate at the beginning, or the aromatic oils will emulsify, coating the hard particles of corn, preventing them from softening properly and dramatically increasing the cook time.

Low heat, less liquid & slow cook for great results!

Recipe by Kevin Mitchell. Photo by Paul Gandy.