Rich, creamy, completely dreamy grits are a Southern staple and one of my favorites. This cozy side pairs with everything from bacon and eggs to shrimp!
What is Grits? – Gritz vs. Polenta
Both grits and polenta are corn-based side dishes. Both are made from ground corn, but there are some differences.
Grits are coarsely ground grains made from corn on hominy or stone ground. The easiest way to prepare grits is to boil them in water, but you can also infuse the extra flavor by cooking them in soups or in stock.
For creamy grits, cook them in milk or half milk and half water. When you cook grits, they are usually mixed with butter, but the variations are endless!
The polenta is made from ground yellow corn and is an Italian version of grits. It also has a deeper shade of yellow, with the grits generally being pale white, but the grinds are different. Polenta generally takes a little longer to prepare and requires additional stirring to keep the creamy and chunks.
Types of grits
Quick and regularly – the most common type of grits is just that, and it’s quick and easy to prepare. The endosperm has been removed, which increases shelf life and shortens cooking time. Hominy – Hominy Grits are made from soaked white corn. Stone Ground – The grit of the stone ground is roughly on the ground, retaining more nutrients and takes up to an hour to cook. They may be difficult to find. Instant – essentially, Ricardo and dehydration. Instant grits are perfect for a quick breakfast when made in the microwave with a little water or milk.
Delicious variations
For a little more variety, try preparing grits in different flavor combinations.
For cheese grits: After the shredded cheddar cheese is cooked, it is still on the stove. Stir constantly until the cheese is completely melted and the grits are smooth. For shrimp and grits: Fry the shrimp separately and add to the cooked grits. For the flashy version, add diced tomatoes and shredded cans of cheddar cheese!
What to eat with grits
For breakfast, the way to cook it with milk and butter and season it with salt and pepper. Add a fried egg on top, sprinkle with a bacon bit for flavor and serve with fresh biscuits!
If you’re preparing it as an entree, all sorts of sauteed vegetables on the sides will taste great! Or a crunchy salad with bright vinaigrette to clean the palate is a great idea!
How to make grits
Grits for breakfast, lunch or dinner! They are delicious main dishes or sides.
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Simmer milk, water and salt over medium heat.
Slowly add grit while whisking to avoid lumps.
Cook grits covered in medium low temperatures are stirred frequently (approximately 15 minutes for regular grits, 5 minutes for quick grits).
Remove from heat and stir in the butter. Season with salt and pepper and serve.
Optional: Stir in 1 cup of sharp cheddar cheese before serving. Milk can be replaced with half and half, some heavy cream, or soup if necessary.
For a thinner consistency, add milk. Cook a little longer for greater consistency. This recipe is for regular or quick cooking grits. Stone grits require longer cooking times. Various brands/grinds can have slightly longer cooking times. Use normal grit for cooking time.
calorie: 253 | carbohydrates: 35g | protein: 7g | fat: 10g | Saturated fat: 6g | cholesterol: 28mg | sodium: 425mg | potassium: 231mg | fiber: 2g | sugar: 7g | Vitamin A: 494iu | calcium: 154mg | iron: 1mg
The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.
course Breakfast, side dishes
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(TagStoTRASSLATE)Butter (T)Grits (T)Milk
