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 Most regions in the South have a favored variety of corn with historical reference of some sort.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