Old Fashioned Southern Grits | Nik Snacks
Grits are a staple in the modern Southern kitchen. Made for breakfast (with butter, jam, jelly, cheese or sugar for garnish and flavorings) or for dinner (usually with shrimp or fried fish), ground corn never tasted so good.
The thing about cooking grits is that a little makes A LOT. It expands when it cooks and holds a lot of liquid in order to make them soft and palatable. The recipe below takes that fact into account.
Don't have grits in your pantry? Use cornmeal. Polenta is yellow cornmeal but ground in such a way that the grain produces a chewier finish. Stay away from the tubes of pre-cooked polenta and instant or quick cooking grits. White corn grits are usually smoother and silky when finished. And so are these. Enjoy.
Old-Fashioned Southern Grits
Yield: 4 servings, 1/2 cup each
There are only TWO kinds of grits: good and bad. Let me tell you how to make some good ones. Grits are a staple in the modern Southern kitchen. Made for breakfast (with butter, jam, jelly, cheese or sugar for garnish and flavorings) or for dinner (usually with shrimp or fried fish), ground corn never tasted so good. The thing about cooking grits is that a little makes A LOT. It expands when it cooks and holds a lot of liquid in order to make them soft and palatable. The recipe below takes that fact into account. Don't have grits in your pantry? Use cornmeal. Polenta is yellow cornmeal but ground in such a way that the grain produces a chewier finish. Stay away from the tubes of pre-cooked polenta and instant or quick cooking grits. White corn grits are usually smoother and silky when finished. And so are these. Enjoy.
Ingredients
- 1 cup grits
- 1 cup milk
- 3 cups water
Instructions
- Boil 3 cups of salted water (3 tsp of salt is PLENTY)
- Stir in 1 cup of grits (any kind--white, yellow, stone ground, but NOT INSTANT GRITS)
- Add 1 cup milk (or cream, coconut milk, oat milk, etc.) Stir.
- Lower heat to LOW. Cover. Let cook 20 min.
- Season with salt & pepper to taste. Garnish with whatever.
Calories
69.10Fat (grams)
1.40Sat. Fat (grams)
0.77Carbs (grams)
11.12Fiber (grams)
0.41Net carbs
10.71Sugar (grams)
0.05Protein (grams)
2.85Sodium (milligrams)
40.12Cholesterol (grams)
4.90Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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