Sous Vide Buttery Grits

Any Southerner knows that the best grits are cooked low and slow. This technique presents a problem when you’re cooking on a stovetop because, if you’re not stirring constantly, the grits stick to the bottom of the pot and scorch. Cooking grits in the Anova Sous Vide Precision cooker eliminates the problem, yielding soft, creamy grits with almost zero effort.

Author

Kate Williams

Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.

Prep Time: 00:05

Recipe Time: 03:00

Temperature : 180F / 82.2C

Ingredients

• 2 cups water
• 1/2 cup coarse-ground grits or polenta
• 1 tablespoon unsalted butter
• 1/2 teaspoon kosher salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).
2. Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath, transfer grits to a bowl, and serve.