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the best grits recipe

by Eladio Ebert Published 1 year ago Updated 7 months ago
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How to make perfect grits?

How to Make Grits. This recipe is just 2 simple steps and tastes so delicious! Bring milk, water, and salt to a boil on the stove (per recipe below). Add grits slowly while whisking to avoid sticking together and becoming lumpy. Cook over low-medium heat and stir frequently. Remove from heat and add butter and then salt and pepper to taste.

What brand of grits is best?

The best stone ground grits are less processed, ground neither too coarse nor too fine, and able to be cooked long and slow for maximum flavor. Traditional southern styles and brands tend to be more authentic. After researching, we’ve found Palmetto Farms, Charleston Favorites, Old School Mill, Weisenburger, and Carolina Plantation to be ...

How do you make great grits?

Instructions

  • In a medium heavy saucepan, combine the water and milk and bring it to a boil (keep an eye on the pot, as the milk can boil over!). ...
  • Reduce the heat to low and partially cover the saucepan (there should be a small crack so that some steam can escape). ...
  • Remove the saucepan from the heat and cover it until you're ready to serve, up to 30 minutes. ...

What can I do to make grits taste better?

  • Sweet grits: After cooking grits, feel free to top them like you would oatmeal. ...
  • Cheesy grits: Any kind of cheese can dress up grits. ...
  • Savory grits: Replace some of the cooking water with broth if you like (consider reducing the salt) and stir in a spoonful of herb pesto or add canned diced chile ...

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What is the secret to good grits?

Grits absorb water, broth, and milk much better than cream, so if you like yours with whipping cream, just add a touch at the end to smooth out the texture. However, our test kitchen recommends a half-water-half-milk, or a half-chicken-broth-half-milk mixture, depending on what type of meal you're preparing.

What can I add to grits to make it taste better?

Toppings for GritsSweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries.Savory: Cheese, fried eggs, bacon (cooked and chopped), caramelized onion, roasted red peppers, tomatoes, scallions, or herbs.

What do Southerners put in their grits?

Grits are an easy stove top to table meal that consists simply of dried corn (either yellow or white) that's been crushed into a fine or coarse meal. The granules are then paired with either hot water or milk and cooked on the stove until they're a thick, creamy consistency (similar to that of porridge).

Is it better to use milk or water for grits?

No matter which variety, yellow or white, the beauty of grits is their versatility and ability to take on most flavors paired with them, although they are always best when cooked with milk instead of water. The flavor and consistency difference is truly amazing.

Which is healthier oatmeal or grits?

A. Grits, which are uniform fragments of kernels of corn that have had both the bran and the germ removed, are significantly less nutritious than some other cereals, like oatmeal.

Should you rinse grits before cooking?

Since they can be filled with sand and grit, you'll need to rinse that out completely — otherwise, you'll be eating it! Real Simple has some super-easy guidelines on how to make sure you're not getting any sand or silt with your mussels.

What are grits called in the South?

hominy gritsGrits are similar to other thick maize-based porridges from around the world, such as polenta and mieliepap. In the Charleston, South Carolina, area, cooked hominy grits are called "hominy" and uncooked grits are called "grist." The word "grits" is derived from the Old English word grytt, meaning "coarse meal".

Do Northerners eat grits?

It's a tradition. "Northerners don't like grits because they expect them to have a lot of taste," says Carl Allen, owner of Allen's Historical Cafe in Auburndale near Lakeland, and a legend in Cracker cuisine. "And as anyone who has eaten them knows, grits don't have much taste.

Are grits a black thing?

No matter how you dress them, grits are quite literally a part of the fabric of America. Cynthia Greenlee, editor of Southern Foodways, shared with me that “Grits, and its variations, are centuries-old” and American interpretations are a mixture of native, African American, and White southern versions of the dish.

Should I boil the water before adding grits?

The simplest way to prepare grits is to boil them in water, but they can also be infused with extra flavor by cooking them in broth or stock. For creamy grits, cook them in milk or half milk half water.

Are grits healthy?

Grits are also high in B vitamins, such as niacin, thiamin, riboflavin and folate, either naturally occurring in the corn kernel or added back in after processing. B vitamins help keep metabolism, cells and energy levels healthy. Grits are also rich in lutein and zeaxanthin, two antioxidants that keep eyes healthy.

Are grits and polenta the same?

Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).

What are Grits?

Grits are a classic southern dish that is often served for breakfast or alongside shrimp. Simply put, grits are ground-up corn or hominy kernels that are softened by simmering in liquid.

Notes on Ingredients

Grits: Select either white or yellow stone-ground grits work for this recipe. This is not the time to use quick-cooking or instant grits.

How to Store Grits

Grits are best served immediately after preparation, as they become stiff and thick as they sit.

Variations on Flavor

Classic Southern Grits: Instead of simmering the grits in broth, use water and omit the cheese. Finish with salt, pepper, and a spash of cream.

How to Serve Grits

Grits are perfect served at breakfast or as a side dish. Think about serving them in place of anywhere you would serve mashed potatoes. I have shared a few of my favorite combinations below.

Homemade Grits

Made with stone-ground grits, butter, and cheese, these cheesy grits are perfect served for breakfast or as a side dish.

Tips for Cooking Stone-Ground Grits

Soak your grits before cooking. This is a tip I learned from Southern chef Sean Brock.

Serving Southern Grits

We always add cheese to our grits for serving — either Parmesan or sharp cheddar — but you can certainly skip this altogether and still have Southern grits!

How To Make Southern-Style Grits

Southern grits are some of the creamiest, dreamiest grits on the planet. Made from stone-ground grits and slow cooked to perfection, they're finished with a generous heap of butter, cheese, and heavy cream.

A properly cooked pot of grits should be smooth, creamy, and deeply flavorful. When made right, you won't need anything more than a little salt and butter to finish them off

Amethyst Ganaway is a food writer, chef, and 12-year restaurant industry veteran who focuses primarily on Southern and African-American foodways, and the foodways of the African Diaspora. She's a two-time Les Dames d'Escoffier International Legacy Culinary Award winner.

A Brief History of Grits in America

Grits are one of the first true American foods. According to Deep South Magazine, the Muscogee indigenous peoples were among the first-known makers of what we today call grits, pounding or grinding dried corn with stones to create a coarse cornmeal and then cooking it into a soup or porridge called safke.

Choosing the Best Grits

For a truly exceptional pot of grits, we recommend stone-ground grits like the ones from Southern Queen Foods. While we used stone-ground grits in some of our recipe testing, this recipe will work with the grits from most other mills and brands.

Proper Grits Technique

Cooking grits is a lot like cooking polenta. You want to use a high enough volume of water relative to the quantity of grits to guarantee that even the largest bits of dried corn will fully hydrate and soften.

Serving Grits

There are many ways to serve grits beyond this humble recipe. Shrimp and grits is a classic pairing, and there are a million and one ways to change that recipe: add crab, lobster, crayfish, oysters, or any other seafood you like. You can also serve them with a smothering sauce with chicken or turkey, or with a rich red wine–braised piece of beef .

Directions

In a 2-quart saucepan, combine water and salt and bring to a boil. While whisking, sprinkle in grits, then return to a boil.

Notes

If desired, you can rinse stone-ground grits in a fine-mesh strainer, then drain well and whisk into the water as per the recipe; this can clean them of any dust or debris that might have gotten mixed into the bag during the milling process.

What are Grits Made From?

Grits are made from dried corn. However, it isn’t made from the type of corn we enjoy as a side dish.

Different Types

You may be wondering the difference between stone ground versus regular versus quick, or which variety is best.

How to Cook Grits

There are various methods to cook grits. Traditional, southern recipes are done on the stove top, under a watchful eye and frequent stirring.

How to Make Them Extra Creamy!

Scroll down to the recipe card for my favorite version of creamy grits or read some tips below to make your own version!

How to Make Grits

How to Make Grits is a recipe for no fail, creamy grits with butter, parmesan, and ricotta cheese. This is a perfect southern-style side dish for breakfast, brunch, or dinner.

Creamiest Grits Ever

These grits are the creamiest, richest, smoothest grits you've ever tasted!

Want to Save This Recipe?

Cooking up a big southern breakfast? Try these Snickerdoodle Biscuits!

The Best Creamy Grits with Cheese

Maybe these should be called the best damn creamy grits ever. You are going to smile from ear to ear when you taste these grits. They sometimes make me want to break out into song... seriously. You can't go wrong with good grits, cream, butter and beef stock.

CREAMY GRITS: HEAVEN ON A PLATE

This recipe is getting posted up for my friend John. His family was visiting with us about six months ago and I made my famous creamy grits for him. The reaction was priceless. He said that they tasted better than his dad's... and his dad makes grits every day. What a huge compliment.

The Best Creamy Grits with Cheese

Super creamy grits will make you smile from ear to ear. Made with beef stock, cream and real butter for stick-to-your-ribs goodness.

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