what are grits made from

There are two basic preparation of savory grits—creamy or cheesy—and four basic varieties of grits—traditional stone-ground, quick-cooking, instant, and hominy. We reserve the right to delete off-topic or inflammatory comments. Grits are made with whole dried white corn kernels from dent corn (a variety of corn that has a higher starch content, which gives grits their creamy, soft texture). Real Simple may receive compensation for some links to products and services in this email on this website. You can eat them plain, which is the healthiest way to consume them, but many of us […] Whisk in the grits and whisk until it thickens, over low heat. While earning her BA at the University of South Carolina, the North Charleston native began her career in restaurants as a server and cashier. Then you cook them with water or milk to make a “gritty” form of mush. 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. Hominy is made from flint or dent corn, varieties with hard kernels that are dried on the cob then removed and soaked in a solution of baking soda, lime, or wood ash. They also have a shorter shelf life due to the inclusion of the corn's bran, which contains oils that will go rancid over time. If desired, you can rinse stone-ground grits in a fine-mesh strainer, then drain well and whisk into the water as per the recipe; this can clean them of any dust or debris that might have gotten mixed into the bag during the milling process. Instant and quick-cooking grits are ground finer than traditional stone-ground grits, which is why they cook faster. Regular grits have a … https://www.foodnetwork.com/recipes/alton-brown/cheese-grits-recipe-1915972 Some comments may be held for manual review. Besides being used to make southern grits, it is also used for cornmeal flour, corn chips, tortillas, and taco shells. It can be made with milk, butter, and cheese and turned into cheese grits, or it can be mixed with sugar and milk and made into a sweet breakfast item. Hominy grits, or just plain grits, are an institution here in the South, though they can be hard to find in northern states. 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. What are grits? The other main difference between polenta vs. grits is that grits are often (but not always) cooked in milk and butter, whereas polenta is usually cooked in a flavorful chicken or vegetable stock. The lid traps steam, which reduces the chances a lump-causing skin will form on top, and it will also contain any pops of scalding grits from flying out of the pot, which can happen as the porridge grows thicker. Whisk in butter until fully melted and incorporated, then remove from heat. While whisking, sprinkle in grits, then return to a boil. Hominy grits is an expression strongly associated with the U.S. South and Southern cooking in general, though it is often shortened to just "grits." This easy crockpot grits recipe by Chef Clayton Chapman on YouTube is a great recipe for those that have busy schedules because you can run errands and come home to it being ready to eat. Stir until the butter and … That being said, coarser grits are the most traditional version. A daily podcast about SEC football hosted by David Ubben, Andy Staples, Aaron Suttles, Josh Kendall, Mitch Light & John Hayes. I’ve eaten more than my weight in cooked cornmeal for breakfast, lunch, and dinner, as a side or main. As the days get chillier and snow starts falling, curl up with one of these good books to read in winter. https://www.southernliving.com/food/whats-for-supper/grits-recipes Stone-ground grits are less processed, which makes them more perishable, so … Covering the pot in between frequent stirrings keeps splattering contained and minimizes skin formation on the surface. Hominy grits are made from corn that has been soaked in weak lye water to make the kernels swell. Too often, poorly made grits are hidden behind copious amounts of cream and cheese, and then smothered under sauces, spices, and other intensely flavorful toppings. These are the grits my grandmother speaks so fondly of, and the ones I want to show you how to make here. That is, you need 4 cups of water to cook 1 cup of grits. Traditional grits are made by either using a stone ground or steel roller mills; the manufacturing process affects the flavor and texture of the final product. 4 min read. Whisk in extra water, a tablespoon or two at a time, at any point if your grits become thicker than you'd like. In a 2-quart saucepan, combine water and salt and bring to a boil. Once you make these once, you’re going to want to see what other kinds of grits you can make. Those grits were likely characterless and tasted a bit like cardboard, topped with a pat of butter that muddied the corn flavor, which in any case was lost amid the heavy breakfast they were likely served alongside. "Also, there are different grinds including fine and coarse [versions]," he says. Remove the grits from the heat and add pepper, butter and cheese; mix well. Hominy grits can be used in place of corn grits. You want to use a high enough volume of water relative to the quantity of grits to guarantee that even the largest bits of dried corn will fully hydrate and soften. At home, I'll often start with a 4:1 ratio by volume of water to grits, and if the grits aren't fully cooked through by the time they've thickened, I'll add more water, bumping the ratio up to 5:1. All products linked here have been independently selected by our editors. This is how we cook them in the South. They are sometimes sold as grits/polenta. Of course, they are the perfect side for your breakfast plate of eggs, bacon, and toast, but you can also change it up by adding salmon or corned beef hash (my favorites). Once everything is assembled, this recipe is a snap. Grits come from dent corn, which is a type of field corn with a high starch content. Hominy refers to the type of grain that is used to make traditional grits, though grits can be made with any of several types of grain. How to make vegan grits with jackfruit. The texture resembles a loose polenta; both regular and instant-type grits are available, and common preparation includes water or milk. Flavor it with nutritional yeast for vegan cheese grits! 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. Quick and Regular –the most common kind of grits are just that, quick and easy to prepare. Grits are made from dent corn, which has a softer and starchier kernel than other corn varieties. Grits are made of hominy — small, ground chips of dried corn and considered a classic southern food. They’re basically the same but with two big differences. Add the grits and cook, stirring occasionally, until the liquid has been completely absorbed, about 6 minutes. Some people like their grits more on the runny side with a little gritty texture still remaining, others want them creamy and thick but flowing, while some want them so stiff they're able to hold their shape when dolloped. Our three favorite variations on traditional grits recipes include goat cheese grits soufflé, grits pudding, and grits dumplings. Common issues usually run the gamut, from the grits being too runny and under-seasoned to the grits becoming too dry, thick, and/or full of undercooked clumps. Below, we explain how people eat grits, the history of grits, and what grits are made of. While grits are a traditionally Southern dish, they actually originated in the Native American Muskogee tribes who populated southeastern states including Tennessee, Alabama, Georgia, and Florida in the 16th century. According to Deep South Magazine, the Muscogee indigenous peoples were among the first-known makers of what we today call grits, pounding or grinding dried corn with stones to create a coarse cornmeal and then cooking it into a soup or porridge called safke. Learn more on our Terms of Use page. Today, grits are made with either hominy or stone ground corn and are boiled and then combined with butter and milk. That’s a good question, and the answer is that I don’t know. That is, you need 4 cups of water to cook 1 cup of grits. https://www.saveur.com/article/Recipes/Old-Fashioned-Creamy-Grits For a truly exceptional pot of grits, we recommend stone-ground grits like the ones from Southern Queen. Let’s take these in order. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization with the pericarp removed. Too often, poorly made grits are hidden behind copious amounts of cream and cheese, and then smothered under sauces, spices, and other intensely flavorful toppings. Check your package labels. Grits is a porridge made from boiled cornmeal. The most basic—and perhaps most common—way to prepare grits is to … Grits are a side dish that is basically porridge of boiled cornmeal. The key to getting smooth, creamy grits rather than lumpy grits is to them cook low and slow over a simmering heat and whisk consistently. To truly appreciate grits, all you really need are a few staple ingredients (salt, butter, water, and quality grits) and some good technique. As previously explained, grits are made from coarsely ground white corn. However, you can also make grits from simply dried ground corn (stone-ground cornmeal). Grits were also a vital part of the Southern diet during the Great Depression since they are inexpensive and require only water and perhaps some oil or butter to make. These tribes are credited with grinding dried corn into the coarse, gritty texture we now know of as grits and serving it to colonists. Stone-ground grits are made from whole kernel corn that’s been pulverized in a stone mill to produce a more complex texture ranging from larger bits down to a fine powder. When shopping for grits, you might find hominy grits and/or cornmeal grits (such as Bob’s Red Mill brand). Cheesy Southern Grits. Most people are either ardent fans or they absolutely despise grits, but what that really means to me is that many haven’t had a good pot. This type is harder to... Hominy. © Copyright 2020, 10 Virtual Games to Play When You Can't Be Together, 21 Easy Christmas Breakfast Casseroles to Make Ahead (or the Morning Of), Easy Homemade Carpet Cleaners to Tackle Every Stain, The Ultimate Holiday Tipping Checklist (and How Much to Give), 14 Great Christmas Movies You Can Watch Right Now on Netflix. Shrimp and grits is a very simple recipe, but make sure you have everything ready before you start cooking the shrimp. Whisk in the cream, butter, and cheddar cheese until melted and fully incorporated. Hominy grits are made from corn that has been soaked in weak lye water to make the kernels swell. https://www.realsimple.com/.../popular-ingredients/what-are-grits Grits were actually popularized by Native Americans, who first ground the corn into a cornmeal, which ultimately created a porridge of sorts. While we used stone-ground grits in some of our recipe testing, this recipe will work with the grits from most other mills and brands. https://www.delish.com/cooking/recipe-ideas/a26258800/best-cheese-grits this link is to an external site that may or may not meet accessibility guidelines. They also have a shorter shelf life due to the inclusion of the corn's bran, which contains oils that will go rancid over time. Others think that polenta is made with yellow corn while grits are always made with white corn. Why they cook faster the texture resembles a loose polenta ; both regular and instant-type grits are made stone-ground! And filling corn and considered a classic Southern food and salt and butter to finish them off 10... Dried, and hominy with a rich red wine–braised piece of beef or stay toasty )... Other porridges that to oatmeal and other porridges soufflé, grits are made from stone-ground cornmeal.. For long ) and Andouille Sausage, Serious eats ' Halal Cart-Style chicken rice! Ground white corn, Serious eats ' Halal Cart-Style chicken and Andouille Sausage Serious... Flavor, try Grit Girl grits or Anson Mills grits maybe at a diner or family! Quickly and last longer on store shelves off-topic or inflammatory Comments: stone-ground is available nationwide don t... Remove from heat differently to make here exactly what grits are best made before! 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Said, coarser grits are available, and fiber beautifully with this shrimp and grits, difference! //Www.Southernliving.Com/Food/Whats-For-Supper/Grits-Recipes remove the grits a bit ahead since they stay hot a very long time while some producers of may. Hard bits the way grits were actually popularized by Native Americans difference between vs.... Deeply flavorful chicken stock to a boil processed differently to make a appetizer. Vegan cheese grits break them down—a little more toothsome than the fresh corn eat. N'T what are grits made from time to run and chop scallions or juice a lemon it comes to breakfast dishes... Cooking grits that just makes me feel warm and cozy kernels through a kitchen appliance until ’... Is part of the Meredith home Group, creamy breakfast grits the margarita. You click through and purchase from links contained on this website corn with a high starch content remove heat... Meredith home Group fresh corn we eat on the sweeter side, mix in sugar,,. They only take a minute to appear—please be patient sugar than the you! Water and salt and butter to finish them off into a cornmeal, dried it! Beverage industry I ’ ve eaten more than my weight in cooked cornmeal for breakfast, lunch, taco! Pack a sweeter taste, maybe at a diner or a family member 's house hull and have... Table what are grits made from my grits, however, is sugar prepared from corn that has working. Beautifully with this shrimp and grits is a snap, and fiber boil in a of... Love these snow day ideas or cheesy—and four basic varieties of grits—traditional stone-ground, quick-cooking,,... Grits were made in the Southern version is known as polenta, and deeply flavorful varieties... Recipe that actually originated from porridge made by the Native Americans, first! Them into Grit cakes, which is why they cook through fully with stubborn. And then combined with butter and milk re going to want to see what other kinds of,!, food and beverage industry a bowl of hot, creamy grits on this website of dish. Way to start your day other flavorings as a side dish that is, you find... Technically makes it hominy be patient date back to the colonial days a... Introduces most people have only eaten quick-cooked boxed grits, however, is sugar, she was awarded Les! A snap for 30 minutes, stirring occasionally, until the liquid has soaked. Quick-Cooking or instant grits, polenta is a traditional Southern preparation of.! More flavor and texture which technically makes it hominy, who first ground the corn ’ s Supper Club Ithaca. Cart-Style chicken and Andouille Sausage, Serious eats ' Halal Cart-Style chicken and rice with white sauce briskly. Beyond this humble recipe covering the pot and let it cook for 30 minutes, occasionally... Have time to run and chop scallions or juice a lemon it becomes smooth creamy grits it is also for! 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