Grateful Grits

Since my site is aptly named Grateful Grits, it’s only fitting that we kick things off with a post dedicated to this quintessential Southern delight. As we journey together, you’ll discover that grits are more than just a humble dish—they’re a canvas for culinary creativity. You see, over time, my family seemed to appoint me as the official grits guru. They claimed I had a knack for making them truly tasty. Yet, in my culinary heart, I yearned for a more significant role. After all, grits are simplicity itself, and I wanted to showcase my culinary talents on a grander stage. So, here’s the deal: whipping up a batch of grits is a breeze, and your newfound grit knowledge is bound to leave an impression.

Now, for our friends who may not be well-acquainted with Southern cuisine, let’s take a moment to explore the nuances of grits before we dive into the how-to. Grits, a cornerstone of Southern cooking, have evolved from a modest breakfast or side dish into the star of mouthwatering shrimp entrees featured on restaurant menus. But their story spans far beyond recent years; the term “grits” historically referred to any coarsely ground grain and was a staple in Indigenous diets. Today, grits are typically made from either hominy or stone-ground corn, boiled to perfection, and often enhanced with butter and milk.

Know Your Grits

Before we venture into the world of preparation, it’s vital to acquaint ourselves with the various types of grits: stone-ground, fast-cooking, and instant. For any recipe I discuss, let’s make one thing clear: always opt for stone-ground grits. A true Southerner would insist on nothing less. Sure, stone-ground grits may require a bit more time, but trust me, it’s time well spent. They allow the flavors to meld and develop over time, rather than simply dressing up the grits at the end, resulting in a more nuanced and satisfying taste.

Breakfast Grits vs. Dinner Grits

In my household, we have a distinction between breakfast and dinner grits. Some might use polenta for their dinner grits, which works perfectly fine—it’s prepared in much the same way. Oddly enough, while grits are abundant in the South, polenta is a rare find. For the sake of following my recipes, feel free to use either slow-cooking grits or polenta; both will serve you well. The critical factor when cooking grits is achieving a four-to-one ratio of liquid to grits. For instance, if you’re working with one cup of grits, you’ll need four cups of liquid. Now, here’s where personal preference comes into play. While some may insist on using only water, there are those who claim not to fancy grits and wonder why anyone would. As for me, I’ve found a sweet spot: I use half water and half whole milk for breakfast grits, and for dinner, it’s a blend of water, chicken broth, and whole milk or even heavy cream.

A Simple Symphony

Now, for the culinary crescendo. Bring your liquid concoction to a boil and introduce your grits. Lower the heat to a gentle simmer and stir frequently with a whisk. As the grits soak up the liquid, toss in a couple of tablespoons of butter for that perfect finish. Depending on the accompaniments, grits sometimes call for a touch of cheese. Take shrimp and grits, for instance; a hint of gouda can elevate the dish to new heights. But this is your culinary playground, so don’t be afraid to experiment. I recall a breakfast in New Orleans last year, where I savored the best grits ever. When I inquired about the secret, the waitress whispered, “Cream cheese.” From that day on, cream cheese made its way into my breakfast grits. Others prefer simple, shredded cheddar. Adding cheese to grits is all about personal preference, so go ahead, get creative, and savor every culinary adventure.

So, there you have it—the world of grits awaits your culinary exploration. Dive in, make them your own, and let the flavors of the South dance on your taste buds.

Enjoy your grit journey!

Grits

Ingredients

For Breakfast Grits:

1 cup of stone ground grits

2 cups of water

2 cups of whole milk

For Dinner Grits:

1 cup of stone ground grits/polenta

1 part water

1 part chicken broth (or vegetable broth)

1 part whole milk (or heavy cream)

For Both:

Salt

Pepper

Butter

The cheese of your choice

Directions:

1. Bring your liquid mixture to a boil. Add your grits and low your heat to medium low. Stir the grits frequently with a whisk until they have thickened.
2. Add salt, butter, pepper and the cheese of your choice.
3. Serve and enjoy!