The Only Grits Recipe You Need (2024)

FAQs

What is the secret to great grits? ›

Soak your grits overnight before cooking for best results.

This is a tip I learned from Nashville-based chef and cookbook writer Sean Brock. When you soak your grits overnight, they cook faster and taste creamier.

Grits are made from ground corn, typically from less sweet, starchy varieties often referred to as dent corn. Grits can be made from either yellow or white corn and are often labeled accordingly.

Grits are kinda bland in their natural state. Butter, salt, and pepper wakes them up and bring out that wonderful light corn flavor. Adding cheddar cheese, hot sauce, bacon bits, garlic, and other spices is also great!

Easily achieve the perfect creamy texture and save yourself some serious time in the kitchen by utilizing the little-known tip of adding baking soda to the pot. Just a pinch added early in the cooking process helps the grits to thicken up and can cut the needed cooking time in half.

It doesn't taste like egg, not really, but it makes the grits taste richer, with a more cohesive, rib-sticking texture. It's also an easy way to sneak a little more protein in there—six grams per egg—and I've found it amplifies the cheesiness of cheese grits, without adding any extra dairy.

(If your grits are fully cooked but too thin, you can speed up the thickening by cooking them uncovered, which will allow steam to escape more quickly.) Whisk in butter until fully melted and incorporated, then remove from heat. Season with additional salt, if needed. Serve as desired.

Origin: Even before the European explorers came West, the Indigenous peoples of North America were eating a dish of mashed corn, as corn was a prevalent crop. Food Fact: Grits are the official food of South Carolina. History: The word "grits" is derived from an Old English word "grytt," which means coarse meal.

Health Benefits of Grits

Grits are a good source of complex carbohydrates, providing energy to your body. They are also a good source of fiber, which can help to regulate digestion and promote a healthy gut. Grits are low in fat and cholesterol, making them heart-healthy food choices.

Milk adds creaminess and a touch of sweetness—ideal for cheese grits—while cream adds even more richness to grits in a breakfast casserole. Buttermilk adds a bit of tanginess to recipes like our Buttermilk Stone-Ground Grits.

Consider classic Cheddar cheese grits as a side, or you can always go for the classic combo of shrimp and grits. Not convinced? Give our Italian-Style Grits and Greens with Pulled Pork and Mushrooms a try. Complete with garlicky sautéed mushrooms and flavorful pulled pork, this recipe is entrée worthy all on its own.

Are grits healthier than oatmeal? ›

Oatmeal has more fiber and protein, grits have more iron and B vitamins. However, oatmeal has a lower glycemic index. So for blood sugar control, oatmeal could be a better option. But when balanced right, both oatmeal and grits can fit into a healthy diet.

Store Foods In Airtight Containers

Pantry pests are capable of squeezing through tiny spaces so if you want to keep them away from your food, better invest in a good airtight plastic, metal, or glass storage containers. You can buy and use mason jars for storing foods like grains.

Milk, heavy cream, and butter create ultra-creamy, rich grits with a silky texture and melt-in-your-mouth flavor.

No matter which variety, yellow or white, the beauty of grits is their versatility and ability to take on most flavors paired with them, although they are always best when cooked with milk instead of water. The flavor and consistency difference is truly amazing.

Corn was dried, boiled, and rinsed so the hominy could be used as a staple or ground into "flour" or grits. Grits served with fried eggs, O.J., coffee (cafe au lait if you use a New Orleans blend), Mimosas or Bloody Marys for a brunch, as we say in south Louisiana: "mais-oui, you'll bring da house down fo' sho!"

Before turning on the stove, artisan grain producer Anson Mills recommends soaking the grits overnight for a “superior” texture. This step also reduces the cooking time by about 50 percent, which can take from about 20 minutes to 1 hour or more, depending on the type of grits and desired consistency.