Most People Make Grits Wrong Chef Tricks for Perfectly Creamy Grits

0:00 How to prepare authentic, creamy stone-ground grits from scratch using traditional techniques. 3:59 stone-ground grits 9:12 Shrimp and grits 9:41 Fried grits 10:31 Grits with red-eye gravy 11:03 Cheese grits casserole 11:32 Grits with braised greens Most people make grits too quickly—and that is why they turn out bland, gluey, or watery. I show you how to make perfectly creamy stone-ground grits from scratch with water, salt, butter, cheddar, and a little patience. I explain the three common mistakes that ruin grits, including using instant grits, undercooking them, and seasoning too late. I also share the history of grits and why this Southern staple deserves to be the centerpiece of the meal. Then I turn the finished grits into five satisfying dishes: shrimp and grits, fried grits, grits with red-eye gravy, cheese grits casserole, and grits with braised greens.