Basic Grits.
Prep: 5 minutes
Cook: 20 minutes
Makes: 4 to 6 servings
4 cups of water
2 Tablespoons butter , olive oil ,of rich-tasting pork lard or bacon fat
1 teaspoon salt
1 cup corn grits
Heat water , butter and salt to a boil in a deep 3 quart saucepan; reduce heat to low. Slowly pour in grits while stirring with a flat sided wood spoon.
Cook over low heat , stirring constantly until thicken , creamy and very tender, 20 to 30 minutes.
The mixture will start to pull away from the sides and bottom of the pan when you stir it. Serve Hot.
If the grits cool down on you , you can cut them into wedges and fry them in some butter or warm them in the microwave , add a little water when microwaving them. If they are fried , serve with your favorite syrup over them.
Things to remember..................................
1. Use a deep saucepan to prevent splatters
2.Add flavoring to the water before cooking the grits. It will permeate the corn and add richness to them.
3. Have the salted water boiling before adding the grits.
4.Use chicken broth or meat stock instead of water if serving them with a roast , grilled meats or poultry.
5. Use a flat sided wood spoon to stir them. This allows you to get into the corners of the pan and to scrape the bottom to keep them from burning.
Instant grits....Found in most markets and tend to be quite bland with little taste.
Quick Grits....By Quaker are affordable , tasty and readily available.
Specialty Ordered Grits.... Several specialty ones are on the market including stone ground ones which are really good. Anson mills....( ansonmills.com ) have some Carolina White Hominy Grits.
Cheesy Grits.....Stir in half of a 5.2 oz package of your favorite cheese and 2 to 4 tablespoons of whipping cream.
Herbed Grits.... Stir in 3 to 4 tablespoons chopped fresh herbs , the ones you like.
Morning Grits.... Stir in 1/2 to 1 cup of raisins or other dried fruit, 3 to 4 tablespoons dark brown sugar , 1 to 3 tablespoons heavy cream and a pinch of cinnamon.
Then there are what I call Cracker Grits....... A good serving of grits with a pat of butter on the top of them , a fried egg ( or 2 ) on top of that and a nice chunk of country ham on the side.
Prep: 5 minutes
Cook: 20 minutes
Makes: 4 to 6 servings
4 cups of water
2 Tablespoons butter , olive oil ,of rich-tasting pork lard or bacon fat
1 teaspoon salt
1 cup corn grits
Heat water , butter and salt to a boil in a deep 3 quart saucepan; reduce heat to low. Slowly pour in grits while stirring with a flat sided wood spoon.
Cook over low heat , stirring constantly until thicken , creamy and very tender, 20 to 30 minutes.
The mixture will start to pull away from the sides and bottom of the pan when you stir it. Serve Hot.
If the grits cool down on you , you can cut them into wedges and fry them in some butter or warm them in the microwave , add a little water when microwaving them. If they are fried , serve with your favorite syrup over them.
Things to remember..................................
1. Use a deep saucepan to prevent splatters
2.Add flavoring to the water before cooking the grits. It will permeate the corn and add richness to them.
3. Have the salted water boiling before adding the grits.
4.Use chicken broth or meat stock instead of water if serving them with a roast , grilled meats or poultry.
5. Use a flat sided wood spoon to stir them. This allows you to get into the corners of the pan and to scrape the bottom to keep them from burning.
Instant grits....Found in most markets and tend to be quite bland with little taste.
Quick Grits....By Quaker are affordable , tasty and readily available.
Specialty Ordered Grits.... Several specialty ones are on the market including stone ground ones which are really good. Anson mills....( ansonmills.com ) have some Carolina White Hominy Grits.
Cheesy Grits.....Stir in half of a 5.2 oz package of your favorite cheese and 2 to 4 tablespoons of whipping cream.
Herbed Grits.... Stir in 3 to 4 tablespoons chopped fresh herbs , the ones you like.
Morning Grits.... Stir in 1/2 to 1 cup of raisins or other dried fruit, 3 to 4 tablespoons dark brown sugar , 1 to 3 tablespoons heavy cream and a pinch of cinnamon.
Then there are what I call Cracker Grits....... A good serving of grits with a pat of butter on the top of them , a fried egg ( or 2 ) on top of that and a nice chunk of country ham on the side.