Popcorn Grits – YellowTree Farm

Recently, Ligaya Figueras from Sauce Magazine wrote about YellowTree Farm‘s popcorn grits in Three Things I Love. We love Justin’s grits too, so we asked him for his recipe. Here it is…

popcorngrits.jpgPopcorn Grits

2 Cups Water
1/2 Cup Popcorn Grits
1 Tablespoon Butter
1 Tablespoon Virgin Olive Oil
1/8 Teaspoon Salt (or more to taste)
1/4 Cup Grated Parmigiano-Reggiano or Marcoot Jersey Creamery’s Tomme

Optional. Add 1 tablespoon of fresh herbs about 1 minute before serving. If you use dried herbs, use only a teaspoon, and add them 15 minutes before serving. Also, chicken stock or milk can be substituted for the water.


1) Bring the water to a rolling boil. Add the grits slowly.

2) Immediately turn the heat down to medium and let it blurp and gurgle for about 10 minutes. Turn the heat to the lowest setting, add the butter and let it go for at least 1/2 hour, stirring occasionally to make sure it doesn’t stick to the bottom

3) Add the olive oil, salt, and cheese, and stir them all in thoroughly.