Making Homemade Grits

With this straightforward method, making grits has never been simpler. This warm dish is a crowd favorite and is prepared by boiling in a milk combination and serving with butter on top.

From a plain breakfast, Homemade Grits has evolved into a gourmet entrée topped with anything from local shrimp to pricey mushrooms to cheese!

What is the difference between Polenta and Grits?

Both grits and polenta are side dishes made from corn. Both are created from ground maize, just like cornmeal, although they differ in some ways.

Describe Grits.

Hominy or stone-grinding corn is used to make grits, a coarsely ground grain. Grits are most easily prepared by boiling them in water, but they can also be flavor-boosted by simmering them in broth or stock.

Cook grits in milk or a mixture of milk and water for velvety grits. Grits are typically combined with butter after cooking, but there are countless other options!

Polenta is the Italian equivalent of grits and is produced from yellow-ground corn.

Be aware of this when switching because it has a different grain and is a deeper shade of yellow than grits, which are often light white. Polenta needs to be made somewhat longer and requires more stirring to maintain it creamy and lump-free.

Grits varieties

The most popular type of grits, Quick and Regular, are precisely that—quick and simple to make. They are slightly less nutrient-dense but have a longer shelf life and cook more quickly because the endosperm is eliminated.

White maize that has been soaked produces hominy, which is used to make hominy grits.

Grits that are stone-ground are more coarsely ground and retain more nutrients, but they take longer to cook and are more difficult to find in the grocery store.

In essence, instant food is precooked and dehydrated. When prepared with a little water or milk in the microwave, instant grits are excellent for a quick breakfast.

The Making of Grits

This recipe is just 2 simple steps and tastes so delicious!

On the burner, heat the milk, water, and salt until they boil (per the recipe below).
To prevent the grits from lumping up and sticking together, add them slowly while whisking.
Cook while stirring constantly over low to medium heat.
Remove from heat and add butter and then salt and pepper to taste.

Delectable Alternatives

Try making grits with various flavor combinations for a little variety:

Shredded cheddar cheese can be added to cheese grits while they are still cooking. Till the grits are smooth and the cheese has completely melted, stir continuously.

To make shrimp and grits, sauté the shrimp in a separate pan before stirring them into the cooked grits. For a fancier version, include a can of diced tomatoes and grated cheddar cheese!

Food Pairings for Grits

The best option for breakfast is to simply prepare it with milk, butter, salt, and pepper. Consider topping it with a fried egg, adding some bacon bits for flavor, and eating it with a warm biscuit!

If you are preparing it as an entrée, any kind of sautéed vegetable on the side would taste great! Or a crisp salad with a flavorful vinaigrette is a fantastic choice to cleanse the mouth!

1. Salt, water, and milk are simmered together over medium heat.
2. To prevent lumps, mix while gradually adding the grits.
3. Grits should be prepared at low heat, covered, and continuously stirred ( about 15 minutes for regular grits, 5 minutes for quick-cooking grits).
4. Once the heat is off, whisk in the butter. Serve after seasoning with salt and pepper.

Notes

Before serving, if desired, stir in 1 cup of sharp cheddar cheese.

If necessary, half and half, a little amount of heavy cream, or even broth can be used in place of milk.

Add extra milk for a thinner consistency. Cook a little bit longer for a thicker consistency.

For conventional or quick-cooking grits, use this recipe. Grits ground with stone will require more time to cook. The cook time may differ slightly between brands/grinds.

Using standard grits, determine the cooking time.

Nutrition