Recipes Grits

What is the absolute best way to cook grits? The answer may surprise you, even if you’ve lived in the South all your life.

The most important tip – never use “instant” grits. The texture will always be too runny or too thick. Quick cooking grits are the way to go. Stone ground if you can find it, but if not, the brand on your supermarket shelf (like Quaker) will do.

To make enough grits for two portions as a side dish, or a generous portion as a main dish, first bring 1 2/3 cups water to a boil. Add a good pinch of salt. When the water has reached a running boil, add 1/3 cup grits. Stir. Turn heat to a low simmer. Cook 15 minutes, stirring frequently. The instructions on a typical package will tell you the grits will be cooked in 5-7 minutes, but the longer the grits cook, the creamier the finished product will be.

Be careful not to allow the grits to scorch when they begin to thicken. Once the grits have cooked for 15 minutes, check the texture. It should be nicely thick and creamy, not too dry or too runny. If too dry, add a tablespoon of water at a time until desired texture is achieved; cook for 1 minutes longer. If too wet, continue cooking until desired texture is achieved.

Once the grits have cooked, stir in 1 tablespoon butter or margarine. At this point, you can also add cooked bacon pieces, cooked diced ham, an ounce or two of grated cheese or other flavorings, or you can eat the grits just the way they are. For a true Southern treat, serve with a fried egg on top.

As a final tip, if you need to make more or less grits, simply remember the following: the proportion of water to grits is always 5 to 1 – five parts water to 1 part grits. With that proportion in mind, you can easily reduce or increase the basic recipe.

Source:

  1. Grits Recipes – Allrecipes.com
  2. Grits Recipes : Food Network

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