serves 4–6

4 cups water (or broth)
Pinch of salt
1 cup coarsely ground cornmeal (grits)
Oil as needed, for searing

In a large saucepan, bring water and salt to a boil. Add cornmeal in a thin stream, stirring until smooth. Reduce heat and simmer for about 40 minutes.

Pour grits into an 8-inch square pan lined with parchment or plastic wrap. Let cool, then cover and refrigerate for at least 8 hours to set.

Lift the cooled grits from the pan, remove parchment or plastic, and cut into desired portions.

Heat a bit of oil in a sauté pan over medium heat and add the cakes (working in batches, if necessary). Once golden brown on both sides, transfer to a plate and season to taste with salt.

For a richer flavor, substitute vegetable or chicken stock for the water. You can also add spices like turmeric to deepen the flavor of the grits and change their hue to a golden color. Alternatively, you can cook the grits with hearty herbs like chopped thyme or rosemary.

Looking for a local cornmeal? Weisenberger’s stone-ground grits are made with corn grown in Kentucky. If preparing the grits in batches, preheat an oven and keep the seared cakes warm until ready to serve.