Grits are ground hominy corn. They should be the consistency of coarse corn meal. You cook them about 20 to 30 minutes on medium heat until tender. If you like them savory style just add butter maybe salt and pepper. If you like them sweet add butter and sugar.

If they're chewy and hard in the center, my guess would be insufficient liquid.

The more usual Southern style is with salt, pepper and butter, but if you check online, there are numerous recipes. For example as a base or side for many seafood or meat dishes.

Also check polenta recipes. Many can be used with grits with equal success. (Cheese is a good addition.)

Carol

Get the water to a rollin' boil, add the dry grits and stir'em in,(if you add grits after this they will most likely form lumps) turn the heat down to low and simmer 20 to 30 minutes, stir in water if they get too thick. Eat'em with butter, salt and pepper, red eye gravy, cheese....or whatever you want to add to'em.

Get the water to a rollin' boil, add the dry grits and stir'em in,(if you add grits after this they will most likely form lumps) turn the heat down to low and simmer 20 to 30 minutes, stir in water if they get too thick.

Exactly! :) Grits are a staple in our meals down here and in addition to all of the flavor additives above, they are great as a breakfast cereal with syrup or honey added or with brown sugar and a dash of cinnamon stirred in. Cheese grits as a side dish with supper meat is hard to beat.

Dave

I went into a department at work that was having a buffet style breakfast. I asked the manager how she keeped her grits from getting all hard and stiff, as they were still in a bowl, and they weren't all clumped and dry. She mixed 1/2 water 1/2 milk and cooked them.
I like them with butter, salt and pepper, but I had a co-worker who was from the deep south and had them with sugar!
I also like to mix them with bits of bacon if I'm eating breakfast.
Adding cheese is an option as well.
I wonder if you couldn't add some kind of buttery type seasoning or just use a seasoning that you like. They take on the flavor you add to them. Garlic, oregano, curry...whatever!

June Lynn

People here in the south add just about anything they want into grits. I have seen many people put their girts into a bowl and put their eggs on top of the grits....and I've seen them crumble bacon or sausage on top of that....so grits is usually served plain and every family or even person in the family eats them as they see fit.

I suggest you use more liquid and cook them longer...