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

FAQs

What is the secret to great grits? ›

Soak your grits overnight before cooking for best results.

This is a tip I learned from Nashville-based chef and cookbook writer Sean Brock. When you soak your grits overnight, they cook faster and taste creamier.

(If your grits are fully cooked but too thin, you can speed up the thickening by cooking them uncovered, which will allow steam to escape more quickly.) Whisk in butter until fully melted and incorporated, then remove from heat. Season with additional salt, if needed. Serve as desired.

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.

Grits are often cooked in either milk or water; we prefer a combination of the two for silky grits that aren't too heavy. For additional flavor, substitute water with chicken or vegetable stock. Grits require a 1:4 cup ratio of grain to liquid.

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. Making them softer and allowing them to merge together to form all the creamy goodness. I repeat creamy grits are not made in five minutes.

Similarly, raw eggs mix with the released starches of the corn in the grits to create a thicker, creamier consistency. However, unlike pasta carbonara, there's no tempering or finesse involved in incorporating a raw egg into a hot pot of grits.

There's no denying that grits are a Southern staple, but the region's favorite grain isn't just for breakfast. The savory starch is versatile enough to be a part of your lunch or dinner menus, too. Consider classic Cheddar cheese grits as a side, or you can always go for the classic combo of shrimp and grits.

The black/dark specks you see in your grits are the particles of germ that are left in the product.

Which is healthier oatmeal or grits? ›

Oatmeal has more fiber and protein, grits have more iron and B vitamins. However, oatmeal has a lower glycemic index. So for blood sugar control, oatmeal could be a better option. But when balanced right, both oatmeal and grits can fit into a healthy diet.

Also, um, I added cheese to my grits today. And when you add cheese, just remember that it's gonna thicken it up a bit. So also add a little bit more liquid then, depending on how you like them.

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.

For 2 servings: Use 1 cup water, 1/4 teaspoon salt, and 1/4 cup grits. For 8 servings: Use 4 cups water, 1 teaspoon salt, and 1 cup grits. For 24 servings: Use 3 quarts water, 1 tablespoon salt, and 3 cups grits.

Easily achieve the perfect creamy texture and save yourself some serious time in the kitchen by utilizing the little-known tip of adding baking soda to the pot. Just a pinch added early in the cooking process helps the grits to thicken up and can cut the needed cooking time in half.

Once the grits boil, reduce heat to low and stir every few minutes, taking care to loosen the stuck grits at the bottom of the pot. Don't rush and burn the grits on the bottom! Cook grits uncovered at a low-medium temp until they soften. If grits “firm up” before they soften, slowly add some water or stock or milk.

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.