Boonville Breakfast Grits
- 5m Prep Time
- 25m Cook Time
- 30m Ready In
Stone-ground grits from Boonville Flour & Feed Mill, cooked low and slow with butter and black pepper. A hearty Southern breakfast staple.
Ingredients
- 1.42 L water
- 19.7 ml kosher salt
- 237 ml stone-ground grits
- 59.1 ml unsalted butter cut into pieces
- 4.93 ml freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 3 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 19.5 mg
- Iron: 0.12 mg
- Magnesium: 5.94 mg
- Phosphorus: 5.35 mg
- Potassium: 19.8 mg
- Zinc: 0.06 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.42 L water
- 19.7 ml kosher salt
- 237 ml stone-ground grits
- 4.93 ml freshly ground black pepper
Prepare
- 59.1 ml unsalted butter, cut into pieces
Let's Cook
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Step 1.
In a large saucepan over high heat, bring 6 cups water and 4 teaspoons kosher salt to a boil.
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Step 2.
Whisk in 1 cup stone-ground grits, reduce the heat to medium high, and cook for 10 minutes, whisking constantly to prevent lumps.
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Step 3.
Reduce the heat to medium low, add ¼ cup (½ stick) unsalted butter cut into pieces and 1 teaspoon freshly ground black pepper, and continue to cook for 15 more minutes, whisking every few minutes, until the grits are soft and no longer have a crunch to them.
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Step 4.
Taste the grits and adjust seasoning with more salt or pepper if desired.
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Step 5.
Divide the grits between four bowls, or one large bowl for sharing, and serve warm. Optionally, top with an extra pat of butter.