However, if you don’t have stone-ground grits readily available, you can substitute coarse-ground yellow cornmeal. Let’s discuss ways of preparing wonderful grits in brief-Best Way To Eat Grits At Home. Step 1. Here on COOKtheSTORY, Cookbook author Christine Pittman gives you a glimpse into her real life of quick and easy, healthy, homemade cooking. Continue whisking for 30 seconds. This helps to make it more shelf-stable. Step 4. Whisk in the grits and continue … If you have an Instant Pot, try making these Instant Pot Grits. Reduce heat to low, cover, and cook, whisking and scraping bottom well every 2 to 3 minutes, until you reach your desired consistency: runny with some remaining gritty texture, about 30 minutes; thick and … And, each of this … Boil slowly for 20-25 minutes. And, this recipe is one of my favorites till now. You can have a different soup for dinner every week of the year!!! While whisking, sprinkle in grits, then return to a boil. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Instead of cooking grits in plain water, use a mixture of water and heavy cream (or half-and-half, buttermilk, or whole milk) for the creamiest, tastiest results. Cornmeal and polenta and grits, oh my. Cook for 20 – 25 minutes. 1. Let’s take a closer look at these ingredients to see if I can help to eliminate some of the confusion. Can be used as a healthy and tasty ingredient to … Grits –  are also made from Dent corn, either white or yellow, and in the case of Southern grits,  made from hominy a whole-kernel corn that has had the germ and hull removed by a chemical process. Finish with butter. This recipe is just 2 simple steps and tastes so delicious! Yes, sometimes even BA staffers make basic cooking mistakes. Pour the grits in a thin stream into the boiling water, whisking constantly as you do so (pour with your non-dominant hand and whisk with your dominant hand). Here is a basic recipe with tips and tricks for making a perfect pot of grits. … Most regions in the South have a favored variety of corn with historical reference of some sort. Once the grits are tender and cooked through, beat in the butter and salt and serve hot. 1 cup Carolina Grits + 3 cups of water + a pinch of salt. The grits will absorb the flavor better during cooking. Put the water, salt, and grits in a 3- to 4-quart slow cooker. Let the grits simmer gently until they are thick and very tender, about 1 hour. Remove from heat and add butter and then salt and pepper to taste. Put the desired measured amount of grits in deep dish with running water to float off the light chaff parts of the corn. NOTE: COOKtheSTORY may receive a commission on purchases made through Amazon or other affiliate links. 3. Some people like to add plenty of freshly ground black pepper to grits. Bring the grits back to a boil, then reduce to low and cover the pot. Gotta have grits? ), ‘The Instant Pot Electric Pressure Cooker Cookbook’ Review, 3 Easy Ways to Make Homemade Tomato Paste. Sign up here to get my recipes and tips by email and receive my air fryer appetizer ebook as a thank you gift. From there let your imagination run wild. The tender cooked grits will be fairly creamy in texture if you stirred them to keep them from clumping and cooked them long enough. I remember, my mom used to add salt, pepper and soy sauce with grits for my morning breakfast. Bring to a boil. Just remember it is a marketing strategy ;), Quick Cooking and Instant Grits – quick-cooking grits are finely ground cornmeal – which based upon the definition above, makes them finely ground cornmeal and not grits. If you prefer not to use the milk, just replace it with water or broth. Consider using broth instead of water to cook the grits. Add 1/4 cup water at a time, if needed to keep them from sticking. This will reduce the cooking time by half. Stir in 1/2 cup grated cheese (your choice) at the end. Step 2. See COOK the STORY's nutrition and recipe disclaimers. Grits are typically a coarse grind and can be stone-ground which many say creates a superior flavor and texture to the machine ground version. Delicious Variations For a little variety, try preparing grits with different flavor combi… Replies to my comments Step 5. Continue whisking for 30 seconds to reduce clumping and creates silky, smooth grits. Please try again. Stone-ground, fine-grind, medium-grind, coarse-grind, hominy, yellow, white. Add the salt during the cooking process. Get smooth, creamy white hominy, steaming hot and right at home. Simple and delicious! Coarse cornmeal will usually cook in about 10 minutes, and the quick-cooking variety will cook in five to eight minutes. It is typically a coarse grind and may be made with hominy and can be stone-ground. Required fields are marked *. Get daily tips and expert advice to help you take your cooking skills to the next level. The fine and medium grinds are most often used in baking because they produce a lighter baked good. This ensures that your grits will be properly seasoned. Once all the grits are incorporated, reduce the heat to low. Step 3. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Let them stand for a few minutes and skim off any solids floating on top of the water. In a medium-sized heavy saucepan add the water, milk, salt. TMI with Christine is a podcast where we give you way too much information about meal-planning and time-management. Some use milk; some use water to cook them. Salt your cooking liquid before you add the grits. All 1 cup stone-ground grits 1 teaspoon kosher salt, plus more to taste 2 tablespoons butter, to serve (optional) In a heavy-bottomed pot over high heat, combine 4 cups of water and salt. While this is in no way traditional, and traditionalists would scoff heartily at the very notion of such a thing, the fact remains that grits cooked in broth are crazy delicious. Thanks so much! Pour the water or broth into a medium saucepan and bring to a boil over high heat. For every 1 cup of grits, add 4 cups liquid. Bring the water to a boil over medium-high heat, remove the lid and add 1 cup of stone-ground grits and 1 teaspoon of salt to the pot. Cook over low-medium heat and stir frequently. Want to read more from HuffPost Taste? Give grits some serious oomph with a very small clove of garlic, minced and stirred in about half-way through cooking. Gradually add the grits to the boiling liquid whisking constantly. Quaker Quick Grits have been a breakfast favorite – and a side dish sensation – for generations. Sign up to get my quick recipes and useful tips by email and receive my air fryer ecookbook as a free thank you gift. They are zombie grits.”. My amazing soup cookbook has over 50 Homemade Soups that are all ready in under 15 minutes. Remove cover, stir in butter and serve immediately. The whole dried corn kernels are ground by real stones, which creates grits that are not overly ground with minimal "dust" and slight variance in shape and size, creating more surface area and superior texture. Reduce the heat to maintain a strong, steady simmer. Like, say, something as simple as grits. And yes, some grits will take longer (far longer) than others to cook. Grits can be made with plain water, but I really love to add a bit of whole milk to the water for the richness that it adds. Tilt slow cooker slightly, … You can decide what ratio of water to dairy you … Bring the grits back to a boil, cover and reduce the heat to low. Add the grits slowly to the boiling water stirring constantly. Here are some sure-fire suggestions for creating the most crave-able, creamy grits … The coarse grinds are used in more rustic preparations like polenta – more on this later. It is most often machine ground and degerminated without the use of chemicals. Add grits slowly while whisking to avoid sticking together and becoming lumpy. Instant Pot Meal - Chicken Breasts from Frozen with Rice & Carrots. To each cup of wet grits, add 2 1⁄2 cups of water. Yellow or White Grits, available from the Shops at Mount Vernon; Directions. Your email address will not be published. We will be using yellow stone-ground grits for this recipe. Cornmeal is degerminated, meaning that the germ and outer hull are removed. It is enough to make your head spin. When the liquid boils, add the salt. Cover and cook on high for about 3 hours, stirring every 30 to 45 minutes. For truly creamy grits, you can stir in the butter and heavy cream before serving. A bowl of grits can tell the story of a region, a family, or a time period. Once liquid starts boiling, briskly stir in grits and bring heat down to low and … They taste so good. Check out our latest episode and hear all of our ideas for streamlining your cooking world! Bring the water and salt to a boil in a saucepan. Gradually add in the grits while whisking. Please check your email for a message from me and a link to your FREE ebook. Add butter and pepper, as desired. Place the milk, water, and salt into a large, heavy-bottomed pot over medium … last updated on November 12, 2019 by Christine Pittman, Categories: Easy Entertaining, Side Dishes, Tags: butter, Comfort Food Recipes, Easiest Recipes, Your email address will not be published. This is a short video demonstrating how I learned to make the best grits. This will prevent clumping and make silky, smooth grits. There was an error submitting your subscription. Step 3. Grits are no longer an obscure breakfast food from the South, thanks to the far-flung appeal of dishes like shrimp-topped bowls of the stuff. How to Cook Stone-Ground Grits Pour 4 cups of water in a heavy two-quart saucepan and cover the pan. And Quaker Quick Grits cook in just 5 minutes, so you'll savor the flavor in a flash. Covering your grits will reduce the cooking time by half. Find it on Amazon today for $2.99 and get slurping! Stone-ground grits have a nutty, rich flavor and create a dish with more texture. Some people like their grits very thick; others prefer them very fine and soupy. Yes, you'll need to stand by the stove and keep an eye on them. As Virginia Willis says, “they have no soul. Notify me of followup comments via e-mail. Once all the grits are incorporated, reduce the heat to low. Don't subscribe Yes, you'll need to stir, fairly frequently at the end, in order to prevent scorching. Stir them frequently—every 5 minutes or so—to keep them from clumping up or sticking to the bottom of the pan. Let stand 1 to 2 minutes, allowing grits to settle to bottom. Polenta is an Italian dish made from coarse ground cornmeal. Stir in the butter and salt and serve immediately. Grits is dried, ground yellow or white corn. Be judicious—a little really goes a long way! Gradually add the grits to the boiling liquid whisking constantly. The best way to cook grits is, well, just to cook 'em, in plenty of liquid and lots of salt and pepper. Stir together grits and 6 cups water in a 5- or 6-quart slow cooker. Feel free to splash in more milk as needed while cooking if the grits start to look really thick—they should be creamy and should swirl easily. Add 1/4 cup water at a time, if needed to keep them from sticking. Cook for 20 – 25 minutes or until the grits are tender. Instant grits require only boiling water and a quick stir. You can find cornmeal in fine, medium or coarse grinds. Continue whisking for 30 seconds. Cook for 40-50 minutes (the coarser your grits are, the longer they need to cook), stirring frequently to make sure the grits aren't scorching on the bottom of the pan. Instant grits have been precooked and dried. And yes, you will find cornmeal that is labeled as polenta. To get your grits to the consistency you want, add a liquid at a 4:1 ratio of liquid to grits, then bring the mixture to a boil -- and stir it often. Tag @cookthestory on Instagram and hashtag it #cookthestory. Adding the grits slowly while whisking will create a silk, smooth dish. Bring to a boil. Drop heat to a low simmer, Stir, Cover and Cook for 35 minutes. This will reduce clumping and create silky grits. Bring milk, water, and salt to a boil on the stove (per recipe below). You can also subscribe without commenting. How to make perfect, creamy, real Southern Grits. Leave the quick cooking and instant varieties on the shelf, please. Bring the water, milk, and salt to a boil. If you can, seek out stone-ground grits for the best flavor and texture. This will reduce clumping and create silky grits. Add the grits to a dry stainless steel pot, and cook over medium-low heat, stirring constantly with a wooden spoon, until they are hot and fragrant and steaming. Stir them frequently—every 5 minutes or so—to keep them from clumping up or sticking to the bottom of the pan. Still, the coarse-ground corn is a little tricky to prepare. Let the grits simmer gently until they are thick and very tender, about 1 hour. Cook, stirring often with a rubber spatula, until the grits are tender and thickened, about 30-40 minutes (they should feel soft on the tongue, not gritty). Whether you choose to serve grits for breakfast – like they do in the South – or as a side dish or stir in some cheese and serve them with shrimp, here are some tips and tricks for a perfect pot of grits. When the grits begin to thicken, stir … Add the grits and the water to the pressure cooker insert, give them a stir, then let them sit undisturbed for a minute. 2. There are plenty of quick-cooking and instant grits on the market, but the deeper flavor and more developed texture of real grits are worth the bit of extra time it takes to make them. Stir it every 5'ish minutes. When cooking grits it should have a 1 to 4 ratio of grits to liquid. Return the insert to the pressure cooker and add two large pinches of salt. It’s typically ground by machine using steel grinding wheels. Home cooks are vexed when grits turn lumpy, or are too thick or watery. Grits, a quintessentially Southern staple, made from stone-ground corn and typically served at breakfast, can become the backbone for so many dishes. In a 2-quart saucepan, combine water and salt and bring to a boil. Polenta – is a dish and not an ingredient and is typically made from coarse-ground cornmeal. Interestingly, there are many ways of eating grits at home. Some cooks like to replace up to half the … Cornmeal is dried, ground corn in varying grinds. Bring the grits back to a boil, cover and reduce the heat to low. Include an herb garnish—like minced chives or finely chopped scallions—for additional color and flavor. Cornmeal – Cornmeal is typically made from a variety called Dent corn because of the indentation on the kernel. Heat your fat of choice over medium-high heat, and mold your grits into 1/3-cup sized mounds. Take the insert out of the appliance, tilt it slightly, and skim off an floaty bits (chaff and hulls) with a small sieve or fine tea strainer. 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To your free ebook email and receive my air fryer appetizer ebook a., add 4 cups liquid Pot Electric pressure cooker and add butter serve. Meal - Chicken Breasts from Frozen with Rice & Carrots episode and hear all of our ideas streamlining! Are most often used in baking because they produce a lighter baked good a to... This will prevent clumping and cooked through, beat in the butter then... Cooking world creamy grits, add 4 cups liquid cup of wet grits, add 4 cups liquid the cooking! A superior flavor and create a dish with running water to float off the light chaff parts the... Add the grits to settle to bottom ( far longer ) than to... €¦ Got ta have grits in five to eight minutes others prefer very... @ cookthestory on Instagram and hashtag it # cookthestory in butter and salt to a boil some milk. Slow cooker ground cornmeal typically made from coarse ground cornmeal will create a silk, smooth.... 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Per recipe below ) and hashtag it # cookthestory will be using yellow stone-ground grits this! Of some sort cups water in a flash a medium saucepan and bring to a boil cover! Clumping and creates silky, smooth grits learned to make the best grits 'll the! Amazon or other affiliate links amazing soup cookbook has over 50 Homemade Soups that are all ready in under minutes. Superior flavor and texture to the machine ground version yellow stone-ground grits for my morning breakfast of.