Sous Vide Buttery Grits
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 othe ...
Ingredients for 2
2 cups water
1/2 cup coarse-ground grits or polenta
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).
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.
When the timer goes off, remove the bag from the water bath, transfer grits to a bowl, and serve.