Rich grits | Pork recipes | Jamie Oliver recipes (2024)

FAQs

What does putting milk in grits do? ›

Milk adds creaminess and a touch of sweetness—ideal for cheese grits—while cream adds even more richness to grits in a breakfast casserole. Buttermilk adds a bit of tanginess to recipes like our Buttermilk Stone-Ground Grits.

Before turning on the stove, artisan grain producer Anson Mills recommends soaking the grits overnight for a “superior” texture. This step also reduces the cooking time by about 50 percent, which can take from about 20 minutes to 1 hour or more, depending on the type of grits and desired consistency.

Grits, which are made from crushed or ground corn and have roots in Native American culture, are widely consumed by Southerners in a variety of ways. Me? I personally like mine with sausage, cheese, and an over-medium egg for the ultimate combination of flavor and texture.

Follow these tips for creamy, flavorful grits. Grits are a Southern soul food staple and the ultimate creamy comfort food. 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.

It doesn't taste like egg, not really, but it makes the grits taste richer, with a more cohesive, rib-sticking texture. It's also an easy way to sneak a little more protein in there—six grams per egg—and I've found it amplifies the cheesiness of cheese grits, without adding any extra dairy.

Cooking Grits for Yourself or a Crowd

Reduce the heat to low, cover, and simmer until cooked through, 6 to 8 minutes, stirring occasionally. If you want the grits to cook longer and be more creamy, add a little more water, and return to the heat and simmer, stirring, uncovered, until done.

They provide carbohydrates, fiber, and several important vitamins and minerals. Grits are also naturally gluten-free and low in fat and sodium. Grits can be eaten at any meal and they are especially nutritious when paired with vegetables, fruits, unsaturated fats, and lean protein sources.

Combine 1 cup of grits with 4 cups of water, stock, or a combination in a pot. On high heat, stir the mixture a minute or so with a wooden spoon or whisk. Reduce heat to a simmer.

It`s a tradition. ”Northerners don`t like grits because they expect them to have a lot of taste,” says Carl Allen, owner of Allen`s Historical Cafe in Auburndale, Fla. ”And as anyone who has eaten them knows, grits don`t have much taste. They`re just kind of blah, very bland tasting.”

What do Southerners eat with grits? ›

Corn was dried, boiled, and rinsed so the hominy could be used as a staple or ground into "flour" or grits. Grits served with fried eggs, O.J., coffee (cafe au lait if you use a New Orleans blend), Mimosas or Bloody Marys for a brunch, as we say in south Louisiana: "mais-oui, you'll bring da house down fo' sho!"

Consider classic Cheddar cheese grits as a side, or you can always go for the classic combo of shrimp and grits. Not convinced? Give our Italian-Style Grits and Greens with Pulled Pork and Mushrooms a try. Complete with garlicky sautéed mushrooms and flavorful pulled pork, this recipe is entrée worthy all on its own.

Bring the milk to a simmer in a large saucepan over medium heat, stir so it doesn't scorch. Whisk in grits, salt and pepper into the milk and cook, stirring rapidly, for 4 minutes or until the grits thicken.

Whisk Your Grits Well

Five out of five food editors agree that whisking often (or almost constantly) makes for the creamiest result, since whisking releases starch. Whisking while you slowly pour the grits into the water also helps prevent clumping.

If grits “firm up” before they soften, slowly add some water or stock or milk. Keeping a pot of hot water or stock simmering on the stove is very helpful. Hot liquid is best but not essential if you are using milk or cream.