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To Cook Graham Grits

A simple graham grits dish cooked slowly in a double boiler.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Cook Graham Grits

Ingredients

Directions

Prepare

  1. Heat 2 cups of water in the inner part of a double boiler until boiling.

  2. Add coarse sea salt to taste.

  3. Slowly stir in 1 cup of graham or wheaten grits.

  4. Let it boil for a few minutes until thickened.

Cook

  1. Place in the outer boiler, partly filled with boiling water.

  2. Cook for three hours or longer, or overnight.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Graham or wheaten grits
Forms the thick, porridge-like body of the dish as the grits absorb water and soften.
Water
Hydrates the grits and carries the heat that gelatinizes their starch into a thickened texture.

The step that matters

Slowly stir in the grits. Adding grits gradually while stirring keeps the particles separated, so they hydrate evenly instead of clumping into lumps that stay dry inside.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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