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How do you make your grits?
Posted on 12/7/24 at 9:50 am
Posted on 12/7/24 at 9:50 am
The other thread has me craving shrimp and grits. What’s your ratio of broth, water, heavy cream and butter? Last time I made grits I remember it lacking something but can’t really remember what
15
Posted on 12/7/24 at 10:54 am to CrawfishElvis
Nothing fancy. Bring water to a boil, add a little salt, pour in grits, lower fire to a simmer and keep it stirred from time to time until done.
When done I will put some in a bowl, add salt, black pepper and some of my homemade habanero hot sauce and have that with bacon and eggs over easy.
My wife likes to add butter to hers most of the time but will sometimes add some Tex/Mex cheese blend to it.
When done I will put some in a bowl, add salt, black pepper and some of my homemade habanero hot sauce and have that with bacon and eggs over easy.
My wife likes to add butter to hers most of the time but will sometimes add some Tex/Mex cheese blend to it.
Posted on 12/7/24 at 12:14 pm to CrawfishElvis
Regular grits, follow the instructions on the package. Add salt, pepper, and butter after serving.
For shrimp and grits, grillades and grits, and that kind of thing, I add a little cream while they're cooking for texture and a dash of garlic powder and a dash of worcestershire for flavor. Cheese and grits, add grated cheeses. The rest of the seasoning is with whatever protein and sauce.
For shrimp and grits, grillades and grits, and that kind of thing, I add a little cream while they're cooking for texture and a dash of garlic powder and a dash of worcestershire for flavor. Cheese and grits, add grated cheeses. The rest of the seasoning is with whatever protein and sauce.
Posted on 12/7/24 at 3:49 pm to CrawfishElvis
Posted on 12/7/24 at 9:14 pm to CrawfishElvis
For dishes like shrimp and grits, or fish and grits, or grillades and grits, thicker grits are best.
Adding cream cheese and milk is the perfect combo.
Adding cream cheese and milk is the perfect combo.
Posted on 12/7/24 at 9:34 pm to CrawfishElvis
1/2 water 1/2 milk and at least 2 TBSP of butter per 1/2 cup of dry grits.
Posted on 12/7/24 at 9:45 pm to CrawfishElvis
Tonight I did one part water to one part chicken broth. With a splash of heavy cream and a pinch of salt. When it was done I added about a cup of grated smoked Gouda and some butter, along with a few cranks of black pepper. It was really good. The smoked Gouda really made it
Posted on 12/8/24 at 2:33 am to Trout Bandit
quote:
1/2 water 1/2 milk and at least 2 TBSP of butter per 1/2 cup of dry grits.
Sounds 100 times better than the other atrocities I've read
Posted on 12/8/24 at 5:30 am to CrawfishElvis
Breakfast Grits
1 cup white grits
4 cups water
½ tsp. table salt
1 stick of salted butter
Supper/Lunch Grits
1 cup yellow grits
2 cups water
2 cups heavy cream
½ tsp. table salt
¼ stick salted butter
I really don’t know why I cook different grits based on the time of day, but it doesn’t seem right any other way :)
I don’t use instant or quick grits because I don’t think the texture comes out right. I add the butter at the end of cooking on both recipes.
1 cup white grits
4 cups water
½ tsp. table salt
1 stick of salted butter
Supper/Lunch Grits
1 cup yellow grits
2 cups water
2 cups heavy cream
½ tsp. table salt
¼ stick salted butter
I really don’t know why I cook different grits based on the time of day, but it doesn’t seem right any other way :)
I don’t use instant or quick grits because I don’t think the texture comes out right. I add the butter at the end of cooking on both recipes.
This post was edited on 12/8/24 at 5:33 am
Posted on 12/8/24 at 8:24 am to cssamerican
1 to 4 grit to liquid ratio. stone ground only. Liquid is 1/2 water 1/4 chicken broth and 1/4 whole milk with pinch of salt.
Bring liquid to light boil slowly add grit, cover and reduce heat. Add smoked gouda cheese and butter at the end
Bring liquid to light boil slowly add grit, cover and reduce heat. Add smoked gouda cheese and butter at the end
Posted on 12/8/24 at 8:34 am to CrawfishElvis
Gotta cook them with some sort of heavy cream with broth, or half and half and/or milk.
Grits cooks with straight up water is how people end up saying “I don’t like grits.” Make that shite with heavy cream, and they’ll never say that again.
Grits cooks with straight up water is how people end up saying “I don’t like grits.” Make that shite with heavy cream, and they’ll never say that again.
Posted on 12/8/24 at 8:37 am to CrawfishElvis
Someone (I think Meridian Dog) on here years ago their shrimp & grits recipe. I don’t do my shrimp and sauce the way he does, but his grits recipe was on point perfection.
I’d try to find that, if I were you.
I’d try to find that, if I were you.
Posted on 12/8/24 at 8:55 am to CrawfishElvis
I rarely add cheese. Have added cream cheese but I prefer to offer shredded cheese if anyone wants to mix into their bowl.
I think the most important thing is to start with high quality coarse stone ground grits. I'm lucky to have a 150 year old mill near where I live and that's all I buy.
1 part grits to 4 parts water. Add butter and salt to taste. At least 3 tablespoons butter per one cup uncooked grits.
Simmer slow and longer than what most instructions say you need to, stirring often. Maybe 45 minutes, while adding splashes of water to keep consistency right.
I think the most important thing is to start with high quality coarse stone ground grits. I'm lucky to have a 150 year old mill near where I live and that's all I buy.
1 part grits to 4 parts water. Add butter and salt to taste. At least 3 tablespoons butter per one cup uncooked grits.
Simmer slow and longer than what most instructions say you need to, stirring often. Maybe 45 minutes, while adding splashes of water to keep consistency right.
Posted on 12/8/24 at 10:26 am to CrawfishElvis
I use water in breakfast grits and a mix of milk and heavy cream in entrée grits.
Posted on 12/9/24 at 10:11 am to CrawfishElvis
follow recipe. cook in 6 cup rice cooker
Posted on 12/9/24 at 11:40 am to cssamerican
quote:
I really don’t know why I cook different grits based on the time of day, but it doesn’t seem right any other way :)
Agreed. Breakfast grits are just grits/water/salt and butter at the end. Although, my kids do like cheese grits for breakfast sometimes. Dinner grits can have all sorts of variations.
Posted on 12/9/24 at 2:22 pm to CrawfishElvis
We made cheese grits to serve at the school's pancake breakfast this weekend, and the guy doing the grits pre-soaked the grits before he cooked them. I had never heard of that step- he said that he didn't know if it made a difference or not, but he heard you were supposed to do that.
We were using 5 minute grits due to quantity and time constraints, so I doubt it mattered for them, but maybe it helps with a better quality stone ground grit?
We were using 5 minute grits due to quantity and time constraints, so I doubt it mattered for them, but maybe it helps with a better quality stone ground grit?
Posted on 12/9/24 at 5:04 pm to CrawfishElvis
quote:
The other thread has me craving shrimp and grits. What’s your ratio of broth, water, heavy cream and butter
Shrimp and grits is almost always grits with cheese, or at least in my experience. Most of the time you have grits in the south with dinner, they have cheese. I've never heard of cream cheese its usually cheddar, gouda, etc. but cream cheese isn't the worst idea I've heard.
So if you are expecting grits to be like shrimp and grits at a restaurant for dinner, I'd absolutely expect to add cheese. It takes more than you think also.
Posted on 12/9/24 at 8:16 pm to Professor Dawghair
quote:
Simmer slow and longer than what most instructions say you need to, stirring often. Maybe 45 minutes, while adding splashes of water to keep consistency right.
That seems to be key in my grit experience.
Posted on 12/9/24 at 8:38 pm to Havoc
Melt 1/2-1 stick of butter. Add about 1 cup or so of stoneground grits. Stir/cook the grits in the melted butter for several minutes. Add salt, pepper, garlic powder. Slowly mix in 4 cups of no salt chicken broth, keep stirring and letting it cook.
After 15-20 minutes, or if it’s too thick, add heavy cream, half & half, or milk. Keep stirring and cooking it.
Start taste testing at 25 or so minutes to see if the grits are getting done, adjust seasoning. Don’t wait to season it until the end.
Depending on how hot your fire is might take 30-40 minutes to be done.
After 15-20 minutes, or if it’s too thick, add heavy cream, half & half, or milk. Keep stirring and cooking it.
Start taste testing at 25 or so minutes to see if the grits are getting done, adjust seasoning. Don’t wait to season it until the end.
Depending on how hot your fire is might take 30-40 minutes to be done.
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