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 Your email address will not be published.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