These tips will help you make grits that make Grandma proud.
The ones you find at the supermarket are usually regular grits or quick grits.
But the best, in our opinion, are stone-ground grits.
Credit:Stacy K. Allen, Food Stylist: Torie Cox; Prop Stylist: Shell Royster
They are the kind preferred by purists, produced the old-fashioned way by grinding with a water-turned stone.
They have a higher protein content and are very hard and sweet.
As a general guideline, the ratio is 1/4 tsp.
Whisking while you slowly pour the grits into the water also helps prevent clumping.
But look beyond the classic sharp cheddar.
Parmesan and smoked Gouda make for tasty alternatives.
Low and slow cooking will result in creamy grits with a soft texture.
They release starch as they cook, so give them plenty of time.
Grits are not to be rushed.
Soak Your Grits
SomeSouthern cooksswear by soaking stone-ground grits for the creamiest results.
It softens their texture and reduces cooking time.
To do so, soak the grits in water to cover for a few hours to overnight.
Drain the water or use it to cook the grits, according to your recipe.
If you’ve ever made grits on the stovetop, this process will be familiar.
you’ve got the option to step it up with the addition of cheese, like ourCheese Gritsrecipe.
Or add toppings to a bowl of creamy grits.
Savory toppings can include bacon, sausage, peppers, egg, onion, scallions, or herbs.
Frequently Asked Questions
It comes down to preference.
Grits can be cooked in milk or water with good results.
Milk adds creaminess, and some cooks use it for its sweetness.
Some cooks prefer a combination of both milk and water.
Grits should have a smooth, al dente texture when done.
If they feel gritty when you taste them, give them more time to cook.
Most of the cooking water should be absorbed when grits are done.
Oatmeal is a whole-grain thats high in fiber, vitamins, minerals, and antioxidants.
Stone-ground grits are also a good source of fiber, vitamins, and minerals.
Both contain complex carbohydrates that leave you feeling full for longer.
Instant grits have been processed, so they have less nutrients than stone-ground grits.
