As Virginia Willis says, “they have no soul. In a medium-sized heavy saucepan add the water, milk, salt. You can also subscribe without commenting. However, if you don’t have stone-ground grits readily available, you can substitute coarse-ground yellow cornmeal. This will reduce the cooking time by half. From there let your imagination run wild. Add the salt during the cooking process. See COOK the STORY's nutrition and recipe disclaimers. When the water comes to a boil, slowly and gradually whisk in the grits. It is typically a coarse grind and may be made with hominy and can be stone-ground. Instant grits have been precooked and dried. Once your grits come to a boil, you want to cover, reduce the heat to low and simmer for 20 to 25 minutes or until they're tender. Polenta – is a dish and not an ingredient and is typically made from coarse-ground cornmeal. Information about your device and internet connection, including your IP address, Browsing and search activity while using Verizon Media websites and apps. 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. Step 1. Bring to a boil. Instant Pot Meal - Chicken Breasts from Frozen with Rice & Carrots. “We prefer a classic stone-ground variety, milled in the traditional way of crushing dried white or yellow corn kernels between stone wheels,” says Melvin. Taste the grits, every 15 minutes or so. Salt your cooking liquid before you add the grits. Add the grits slowly to the boiling water stirring constantly. There was an error submitting your subscription. All It is most often machine ground and degerminated without the use of chemicals. This will prevent clumping and make silky, smooth grits. As the grits come to a boil, cover, reduce the heat to low, and simmer for 20 to 25 minutes until the grits are tender. Stir in the butter and salt and serve immediately. 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). There are various methods to cook grits. Polenta is an Italian dish made from coarse ground cornmeal. Step 5. Required fields are marked *. Although stone-ground grits have been known to take a long time to cook, Melvin has unearthed a fool-proof, time-saving tip: Cover the grits while simmering to cut the cook time in half. It’s typically ground by machine using steel grinding wheels. These simple and spectacular Southern cakes deserve a comeback, These sides will be the real stars of Thanksgiving dinner. Find out more about how we use your information in our Privacy Policy and Cookie Policy. Cornmeal – Cornmeal is typically made from a variety called Dent corn because of the indentation on the kernel. Step 4. When the water comes to a boil, slowly and gradually whisk in the grits. Gradually add the grits to the boiling liquid whisking constantly. This helps to make it more shelf-stable. Continue whisking for 30 seconds. This ensures that your grits will be properly seasoned. Start with four cups of water and pour into a medium saucepan, and bring the pot to a boil. We and our partners will store and/or access information on your device through the use of cookies and similar technologies, to display personalised ads and content, for ad and content measurement, audience insights and product development.

The perfect pot of grits begins and ends with the grit itself. Although stone-ground grits have been known to take a long time to cook, Melvin has unearthed a fool-proof, time-saving tip: Cover the grits while simmering to cut the cook time in half. Your email address will not be published. Pour it into your medium sauce pan. Gradually add in the grits while whisking. Here is a basic recipe with tips and tricks for making a perfect pot of grits. 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. If you prefer not to use the milk, just replace it with water or broth. Don't subscribe Smooth, slow-cooked, and piping hot, there’s a reason why we call this recipe Anytime Grits, because they’re meant to be paired with protein favorites like bacon, pork, shrimp, or chicken to enjoy for breakfast, lunch, and dinner. Sign up to get my quick recipes and useful tips by email and receive my air fryer ecookbook as a free thank you gift. Stone ground grist have the reputation of taking a long time to cook but we have a game changing tip. My amazing soup cookbook has over 50 Homemade Soups that are all ready in under 15 minutes. Master this Southern standard by following Test Kitchen Director Robby Melvin's tips for creamy, rich, and delicious grits. You can find cornmeal in fine, medium or coarse grinds. I'm gonna start with four cups of water. This will reduce clumping and create silky grits. Learn how to season this Southern kitchen staple in five easy steps. Gradually add the grits to the boiling liquid whisking constantly. Grits is a Southern delicacy, and nothing is better than a perfect pot of this smooth Southern staple. To enable Verizon Media and our partners to process your personal data select 'I agree', or select 'Manage settings' for more information and to manage your choices. Please try again. Still, the coarse-ground corn is a little tricky to prepare. You can change your choices at any time by visiting Your Privacy Controls. Once your water comes to a boil, you wanna slowly, gradually whisk in your grits. For more tips from our test kitchen, go to SouthernLiving.com. Tag @cookthestory on Instagram and hashtag it #cookthestory. How to Cook Grits . The best way to cook grits is, well, just to cook 'em, in plenty of liquid and lots of salt and pepper. Stone-ground grits have a nutty, rich flavor and create a dish with more texture. Cook for 20 – 25 minutes. © Copyright 2020 Meredith Corporation. Leave the quick cooking and instant varieties on the shelf, please. Continue whisking for 30 seconds. If you need more of hands-off approach, there are other options that still yield delicious, creamy grits. This will reduce clumping and create silky grits. NOTE: COOKtheSTORY may receive a commission on purchases made through Amazon or other affiliate links. This keeps the grits from clumping and gives you a smooth, silky finished product. Once the grits are all incorporated, whisk for about 30 seconds to keep the grits from clumping, giving you smooth, silky results, like the creamy, old-fashioned grits you grew up on. Cornmeal and polenta and grits, oh my. They are zombie grits.”. 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. Traditional, southern recipes are done on the stove top, under a watchful eye and frequent stirring. Find it on Amazon today for $2.99 and get slurping! The coarse grinds are used in more rustic preparations like polenta – more on this later. Start with four cups of water and pour into a medium saucepan, and bring the pot to a boil. A technique that brings out nutty toasty and pleasantly earthy flavors. Continue whisking for 30 seconds to reduce clumping and creates silky, smooth 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. Adding the grits slowly while whisking will create a silk, smooth dish. You can have a different soup for dinner every week of the year!!! Grits, a quintessentially Southern staple, made from stone-ground corn and typically served at breakfast, can become the backbone for so many dishes. Step 2. Sign up here to get my recipes and tips by email and receive my air fryer appetizer ebook as a thank you gift. They will tell you when they are done -- it’s not something you set a timer for. Let’s take a closer look at these ingredients to see if I can help to eliminate some of the confusion. Perfect for everything from a simple breakfast food to the classic foundation for the Lowcountry delight and classic pairing of Shrimp and Grits. After an hour, you’ll feel a textural change, and the grits will be very soft and tender. Step 3. 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. And yes, you will find cornmeal that is labeled as polenta. Yes, you'll need to stir, fairly frequently at the end, in order to prevent scorching. [MUSIC]

. Cook the grits for about an hour, stirring frequently. We will be using yellow stone-ground grits for this recipe. Remove cover, stir in butter and serve immediately. Bring the grits back to a boil, cover and reduce the heat to low. Step 3. Yes, you'll need to stand by the stove and keep an eye on them. The trendy haircuts you’ll be seeing everywhere next year. Cook for 20 – 25 minutes. Cook for 20 – 25 minutes or until the grits are tender. 6. Cornmeal is degerminated, meaning that the germ and outer hull are removed. 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. 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. ‘Tis the season to ditch your all-white palette in favor of something a little bolder and brighter.