As someone who loves grits, and hates preparing them “properly”, I want to know the general process you use, how often you stir them and whether you think “Quick” _\*cough\*_ “5 minute” grits are acceptable.
Any tips or tricks? For example, one thing I’ve learned is if you get grits stuck to the bottom of the pot, don’t scrape the bottom and try to re-incorporate them.
“Instant grits” need not apply. Also, I’ve already seen *My Cousin Vinny* (1992)
12 comments
I think quick grits are acceptable to eat yourself but not to serve to other people.
I stir grits very frequently— even whisking constantly at the beginning (but I’m not standing there fooling around with that for 30-45 minutes; after the first five, it’s every couple of minutes or so).
Use a little more liquid (water or broth) than called for so you can cook them uncovered
However much salt you think you need, double it.
If you’re using milk or cream (or both), add it at the end (last five minutes) a little before you stir in the butter.
And for the love of anything you hold sacred, don’t put sugar in them
Well the laws of physics cease to exist on my stove, so….
While I enjoy grits I have never cooked them, instant or otherwise.
They just weren’t a thing where/when I grew up.
I just cook them with water and some salt and then add some butter and maybe cheese once they’re ready.
Never had any problem and they don’t stick much for me either.
I use stone-ground grits from a localish (okay, not all that local, but in state) old fashioned mill. It’s delicious
I only use ‘real’ grits now. The taste is so much better.
I use milk and cream in place of water, and add sugar/honey, salt. I cook for about 5 minutes on medium-low, stirring the whole time and not walking away. Then it’s done!
With cheese and shrimp and bacon.
Keep them moving while you cook them so they don’t stick to the pot. Lower heat longer time helps too.
Cook grits then add cumin, garlic powder, and small can of green chillies. Continue cooking about five minutes, then add some cheddar or cojack cheese. Best grits ever.
I do stone ground grits in the instant pot.
Half whole milk half chicken stock bring to boil mix in grits, stir, heat to low, put on lid, stir frequently until set. Take off heat. Stir in butter, shredded cheddar or hoop cheese, and fresh ground black pepper.
Spray your pan down with a healthy coating of food release or cooking oil. That’s what the restaurants do.
My grits recipe:
* 2 cups of Chicken Broth
* 2 cups of Heavy Cream
* 1 cup of water
* 1 cup of grits of choice
* 5 tbsp of butter
* salt & pepper to taster
* 1 1/2 cups of cheese blender (Cheddar, Pepper Jack, and Gouda)
* Chicken Sausage (Apple Favored)
Combine Broth, Cream, and water in a saucepan and heat until boiling. Add Butter, salt and pepper. Reduce heat and slowly whisk in the grits. Cook for 15 minutes. Add cheese and top with sautéed sausage.
Are these magic grits?