1 cup painted mountain corn grits, or other coarse grits
3 cups water
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 cup chicken or vegetable broth
3 sprigs thyme
2 TBSP unsalted butter
1/2 tsp lemon zest, from 1/2 a lemon
1 tsp lemon juice, from 1/2 a lemon
In a large bowl combine the grits and water. Allow to soak for 5 hours or up to overnight in the refrigerator. Skim off any hull that may rise to the surface.
Place the soaked grits in a medium saucepan and place over medium heat. Season with the salt and black pepper. Cook, stirring constantly with a wooden spoon until the grits come to a simmer. Add the chicken broth and return to a simmer. Stir in the thyme sprigs. Allow the grits to cook, stirring often, until thick and creamy, about 50 minutes. Finish by stirring in the butter, lemon zest and lemon juice just before serving.