The Best Thick and Creamy Grits Recipe - caramel and cashews (2024)

FAQs

What is the secret to great grits? ›

The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.

Whether you like a sweet start to the day or something more hearty tasting, these grits can be topped with a wide range of ingredients. Sweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries.

No matter which variety, yellow or white, the beauty of grits is their versatility and ability to take on most flavors paired with them, although they are always best when cooked with milk instead of water. The flavor and consistency difference is truly amazing.

Similar to the rice in tamago kake gohan, the hot grits gently “cook” the egg, turning the slippery white and runny yolk into a creamy, emulsifying sauce.

Whole milk: You can do all water with just a splash of milk if you like, as long as there is some. It provides a creaminess that you can't get with just water. You can also use anything from whole to skim milk, but for quick grits I don't recommend using anything heavier than half-and-half because it's too thick.

For 1 serving: Combine 1-1/3 cups water and 1/8 tsp. salt with 1/3 cup Dixie Lily Grits in a 1-quart bowl. Microwave at HIGH 4-5 minutes, stirring occasionally. Let stand until desired consistency.

Even if you buy 5-minute grits, don't cook your grits for only five minutes. Part of what makes the grits all creamy is the time they get to soak in the water.

Serving Southern Grits

We always add cheese to our grits — either Parmesan or sharp cheddar. But you can certainly skip the cheese altogether; some people prefer theirs without. We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage).

Fresh herbs, like thyme, marjoram, parsley, dill or tarragon. Whatever you've got, really, added right at the end to keep their fresh flavor. You can also cook the grits in chicken or vegetable stock, saute mushrooms and onions in a pan and add those to the grits.

Depending on the kind of grits you're making, you can replace some of the water with stock or broth (chicken or vegetable) or with dairy such as milk, heavy cream, or buttermilk. Milk adds creaminess and a touch of sweetness—ideal for cheese grits—while cream adds even more richness to grits in a breakfast casserole.

How thick should grits be? ›

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, and some want them so stiff they're able to hold their shape when dolloped.

To Make 4 Servings:

1 Cup Grits. 4 Cups Water. 1/4 Tsp Salt (optional)

Southern grits are some of the creamiest, dreamiest dishes on the planet. Made from stone-ground grits and slow cooked to perfection, I love them best finished with a generous heap of butter, cheese (mmm, cheesy grits!), and heavy cream.

Baking soda breaks through the structure of the grains of corn, encouraging gelatinization of the grits' starches so that they absorb liquid, thicken up, and get creamy in no time.

Grits are usually served as breakfast food but can be a part of any meal. Shrimps and grits, for example, is an anytime dish hailing from South Carolina (via The Old Mill). It is not uncommon to serve stews and chilis on a bed of grits, and grits can be allowed to cool and then cut and fried, like polenta.

Grits are a true Southern classic that I grew up eating for breakfast just about every weekend! They also often made their way to the dinner table in the form of a savory cheese grits recipe cooked in milk and chicken broth served with fried fish.