Maine Grains White Flint Corn Grits

Directions

• Stovetop Method
• Combine grits and water in a heavy-bottomed saucepan, give them a stir to bring any chaff and skins to the surface, then let the grits settle for a minute or two. Pour off the water to remove the chaff and skins, being careful to keep the grits in the pot. Add more fresh water until grits are covered by about half an inch and soak overnight at room temperature. The overnight soak is optional, but greatly reduces cooking time and improves the final texture (see notes below).
• Over medium heat, bring the mixture to a simmer, stirring continuously to prevent them from sticking to the bottom of the pot. Reduce the heat to low (see notes below) and cover the pot. If the lowest setting still seems too high, consider moving the pot to the back burner instead. The grits can thicken up quickly, so be sure to keep a close eye on the pot.
• In a separate saucepan, begin heating an additional 4 cups of water. While the grits cook (about 50 minutes with an overnight soak or 90 minutes without one), stir them frequently to prevent clumping and scrape up any that have begun sticking to the pot. Add small splashes of hot water, as needed, to maintain a thick yet barely pourable consistency.
• Once fully cooked, stir in the butter until melted then season with salt and pepper to taste. Serve the grits hot with your favorite accompaniments. Go savory with cheese and herbs or shrimp and sautéed vegetables, or make it sweet with some Maine maple syrup!
• Oven Method
• Preheat the oven to 325°F.
• Put grits in a heavy-bottomed dutch oven pot and cover with water. Give the grits a stir to bring any chaff and skins to the surface. Let the grits sit for a minute to settle to the bottom and then pour off all of the chaffy water keeping grits in the pot. If needed, use a strainer to remove any excess water from the pot. Add back in 4 cups cups of fresh water to the 1 cup of rinsed grits.
• Cover the dutch oven pot and bake for 1 ½ hours. Stir the grits every 30-45 minutes to prevent them from sticking to the bottom of the pot. Grits are done when tender to the bite and a thick porridge has formed.
• Once fully cooked, stir in the butter until melted then season with salt and pepper to taste. Serve the grits hot with your favorite accompaniments.
• Leftovers
• Have some leftover? Pour the runny grits onto a greased or parchment-lined rimmed sheet pan then refrigerate until set. To make grits “fries”, cut into thick strips using a paring knife, spread out on a sheet tray, drizzle with olive oil and bake at 400°F until crispy on all sides.