🌽 What ARE Grits, Anyway?
Being raised in the South means I have vivid childhood memories that involve food, and especially grits. Heaping, massive spoonfuls of creamy breakfast grits at grandma’s, sometimes loaded with cheese and bacon, sometimes piled high with fruit and a drizzle of honey. However you dress them up, they’re a Southern culinary staple.Made from ground corn, grits are cooked in water or broth to release their natural starches, then mixed with cream to create a thick porridge-like dish. The result you get depends on the type you use – scroll down this post a little for more about each type!When it comes to flavor, grits are pretty neutral-tasting, making them super versatile. They can be rich and sweet, or buttery and savory. Served with shrimp, infused with rosemary, or topped with andouille sausage and white cheddar. They’re similar to oatmeal in that you can put anything with them and it’ll be delicious, but they’re way better than oatmeal if you ask me. There’s something about a bowl of hot, creamy grits that just makes me feel super warm and cozy. Talk about a comfort food!
🧈 What Makes This Recipe So Good
Take it from a Southern girl, this recipe for creamy grits is basically foolproof. Thick and rich, never watery or runny, and the perfect side for bacon, ham, sausage, shrimp, fresh fruit, veggies, or anything else you can think of. Grits themselves are relatively inexpensive, so this dish is a great option for budget-conscious cooks. They’re also extremely hearty and filling, making them a more-satisfying option than something less substantial, like a bowl of cereal or a pack of pop-tarts.
👩🏼🍳 Chef’s Tips
Grits are pretty starchy, and they’ll be on the stovetop for a little while – especially if you’re using stone-ground grits. To ensure you don’t end up with a pot of scorched food, stir the grits frequently so they don’t stick. Also, be careful with your temperature. If your stove runs hot, reduce your heat down to medium-low instead of just medium. If you’re not sure whether your stove runs hot or not, err on the side of caution. Make sure you’re using either stone-ground or quick grits for this recipe. Instant grits won’t work well here. They’re already cooked and then dehydrated, so they have a significantly shorter cook time
🍳 What Are the Different Types of Grits?
Stone-ground grits (our personal favorite) are just recently becoming more widely available outside of the South. They are ground, literally, between stones. They’re less processed and have a rich corn flavor, but because they’re larger than other varieties, they take longer to cook. Quick grits are ground very finely, which makes them take much less time to cook. They’re also pretty easy to find at grocery stores. Regular grits are similar to quick grits, but are just a little bit larger, and take just a little bit longer to cook. Quick and regular grits have the longest shelf life. Instant grits are usually found in a package, and while they’re easy to find and cook quickly, they don’t have the rich taste that other varieties do. Hominy is soaked in a solution that causes the hull of the corn to soften. After that, the hull is removed, and the kernels are stone-ground. Hominy is pretty big on its own (it’s basically a corn kernel), but can be ground to be used in more traditional grits recipes.
🥘 More Southern-Inspired Recipes
Memphis-Style Cheese & Sausage Plate Healthy Authentic Seafood Gumbo (Gluten Free, Whole30, Paleo, Low Carb) Instant Pot BBQ Chicken Southern Fried Potatoes Instant Pot Pulled Pork BBQ Chicken Bowls with Sweet Potatoes and Coleslaw (Whole30) Instant Pot Baby Back Ribs Southern Instant Pot Collard Greens 3-Ingredient Banana Pudding
