You can eat them plain, which is the healthiest way to consume them, but many of us […] Grits are a classic recipe that actually originated from porridge made with cornmeal by the Native Americans. I have made this as a loaf and as buns many times, but I always use stone ground grits that have a 4:1 cooking ratio. Post whatever you want, just keep it seriously about eats, seriously. That is, you need 4 cups of water to cook 1 cup of grits. While all grits are made from dent corn, they are ground and processed differently to make … The mature kernels are processed to remove the … For a truly exceptional pot of grits, we recommend stone-ground grits like the ones from Southern Queen. To truly appreciate grits, all you really need are a few staple ingredients (salt, butter, water, and quality grits) and some good technique. Stir in the corn, salt, and Cajun seasoning. For over a decade, Amethyst has been working her way through the food and beverage industry. They go beautifully with this shrimp and tasso recipe, courtesy of Maxie’s Supper Club in Ithaca, New York. Grits are a side dish that is basically porridge of boiled cornmeal. Bundle up and head outside (or stay toasty inside)—either way, everyone in the family will love these snow day ideas. Very few people—including many Southerners who have consumed countless bowls of it—have ever had grits made from good quality corn, simmered low and slow, stirred with love and consideration until they formed a silken porridge; sweet, nutty, and creamy, they take what seems like an entire morning to cook. Subscribe to our newsletter to get the latest recipes and tips! There are many ways to serve grits beyond this humble recipe. Besides being used to make southern grits, it is also used for cornmeal flour, corn chips, tortillas, and taco shells. Instant grits are ground finely, precooked, and dehydrated; the grits can then be prepared in under 2 minutes by microwaving them with hot water. The recommended stone-ground grits offer the best flavor and texture, particularly when compared to grits made with commercial varieties with a more consistent grind. Grits are a laid-back Southern comfort food that date back to the colonial days. "There are grits made from different varieties of corn such as blue and yellow corn," says Maulsby. Grits are made of hominy — small, ground chips of dried corn and considered a classic southern food. Please, leave that to oatmeal and other porridges. I’ve already got tons of variations floating around in my head: garlic parmesan grits, goat cheese grits, pimento cheese grits, the opportunities are endless! Grits need three things: Decent grits, a patient cook with some time on his or her hands, and at least a five-to-one ratio of liquid to dry grits. Grits continued to rise in popularity in the South over hundreds of years. Make the grits: Bring the chicken stock to a boil in a large saucepan over medium heat. Feel free to cook your grits to whichever point you want (though note that once your grits are fully hydrated, you'll be able to thicken them up more quickly if you take the lid off to let steam escape). To make grits, run your dehydrated kernels through a kitchen appliance until they’re coarsely ground. As previously explained, grits are made from coarsely ground white corn. Then you cook them with water or milk to make a “gritty” form of mush. That’s a good question, and the answer is that I don’t know. Grits, while simple, can be done well without a lot of skill, but they can also be done not so well (avoid instant grits at all costs!). Most people have only eaten quick-cooked boxed grits, maybe at a diner or a family member's house. Quick Grits are ground finely and can be cooked on the stovetop or microwave (Quaker quick grits recommend 5-7 minutes on … Made with products you probably have on hand. 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