How to make Grits – 15 minutes

Grits is solely dried corn that has been floor right into a high quality porridge. It’s not too dissimilar from polenta. Once I consider grits, I consider southern consolation cooking. However you don’t should be from the south to take pleasure in this straightforward, scrumptious meals. Grits could be made savory and candy and served at breakfast, lunch or dinner. It’s an excellent versatile meals.

Typically of us are intimidated about making grits, assuming there’s a proper means and a mistaken means, however this actually isn’t true. Like most meals, there are kind of conventional methods to make and serve it, however ultimately it comes down extra to your personal style and preferences. On this publish, I’ll present you the way to make primary, scrumptious grits you’ll be able to then customise all types of how.

Associated: When you like grits for dinner, subsequent up learn to make risotto—one other creamy, tasty grain that may be served with all types of meals.

Substances

• Grits
• Water
• Rooster bouillon
• Butter
• Salt
• Black pepper

I often stir some cream (half and half) and shredded or grated cheese into my grits as effectively. Nevertheless it relies upon what I’m serving alongside it. I exploit water and rooster bouillon when making savory grits (which is more often than not).

Find out how to Make Grits

Deliver the water to a boil. Add the rooster bouillon dice and stir to dissolve.

Whereas whisking, stir within the grits and proceed to cook dinner on medium/excessive warmth for 12-14 minutes. Stir sometimes so the grits don’t follow the underside of the pan.

Take away from warmth and stir within the butter, salt and pepper. Grits are executed once they have a easy and creamy texture and the grains really feel softened, not gritty. If including cream and cheese, add this now so every part can soften collectively and get heat.

Suggestions and Notes

• Grits are made with a 4:1 ratio of water (or inventory) to grits. Within the recipe card right here I’ve listed 2 cups of water to 1/2 cup of grits (in an effort to make two servings). You’ll be able to reduce this in half, double it, and so on. Simply use the 4:1 ratio as your information.
• Grits are often labeled as merely grits, stone-ground or quaint. If the package deal says “immediate,” this implies the grits have been pre-cooked and the preparation is totally different (solely want so as to add boiling water).
• You’ll be able to substitute the water and rooster bouillon dice for rooster inventory or broth. You may also use different kinds of inventory (beef, seafood, and so on.), relying the way you need to taste your grits and what you’re serving them with.
• If you wish to make the grits richer, add extra butter, cream or cheese. In order for you the grits to be thinner, add extra liquid when cooking.
• If I’m desirous to make candy grits, I skip the bouillon dice and black pepper and can often add somewhat brown sugar and cinnamon to taste and sweeten the grits. Cream and butter are nonetheless nice additions, or you’ll be able to add somewhat little bit of cream cheese. 🙂

What to Serve with Grits