Easy Southern Grits

April 18, 2012 by  
Filed under How To

In the south, grits go with everything! All Southern cooks should know how to make grits, but unfortunately, this easily dish is being lost . Basic instructions for making all types of grits follow, including making stone ground grits and basic quick grits. A few of my favorite variations are also included. We are more often thinking of grits as a breakfast food, however my grandmother served grits at any time of day as a delicious side dish.

Grits.

Grits. (Photo credit: Wikipedia)


Basic Quick Grits

1 cup quick cooking grits (not instant)
4 cups water
½ teaspoon salt
2 tablespoons butter (optional)

Bring water and salt to a boil. Slowly, stirring constantly, add the grits. Grits will clump if added all at once. Reduce heat to simmer and cover. Cook until grits are thick and creamy, approximately 5 minutes, stirring often. Remove from heat and stir in butter.

I omit the butter from the recipe, then serve the grits with a pat of butter melting on top.

If you have left-overs, see the next recipe.

Fried Grits

After cooking grits put them into a loaf pan and refrigerate for several hours or overnight. They will coagulate into a solid loaf. Next morning, or next meal, slice the loaf and fry in hot butter until both sides are a golden brown! You mix in flavors into the cheese before chilling into a loaf, traditional ones include cheese, fried onions,and bacon bits. Try whatever you have available.

Serve alone or topped with any (one) of the following:
Maple syrup
Homemade preserves
Honey
Brown sugar and cinnamon
Grated cheese
Fried onions
Bacon bits
Hot sauce
Salsa

Stone-Ground Grits

Stone ground grits are cooked like quick grits except that they must be cleaned first and the cooking time is much longer.

1 cup stone-ground grits
4 cups water
½ teaspoon salt
2 tablespoons butter (optional)

Clean grits by placing in a large bowl and covering amply with cold water. Pour off the water and any chaff that rises to the surface. Repeat, the process, stirring the grits and letting them settle before pouring off the chaff. Drain the grits.

Bring water and salt to a boil. Slowly, stirring constantly, add the grits. Reduce heat to simmer and cover. Cook until grits are thick and creamy, approximately 40-45 minutes, stirring often. Remove from heat and stir in butter if desired.

Three Cheese Grits

3 cups chicken broth
1 onion, chopped
1 clove garlic, minced
1 dash hot sauce
¾ cups quick cooking grits
½ cup shredded sharp cheddar cheese
½ cup shredded sharp American cheese
¼ cup grated parmesan cheese, extra for garnishing top
2 large eggs

Pre-heat oven to 350 degrees.

Combine broth, onion, garlic and hot sauce in a large saucepan. Bring to a boil.

Slowly add grits, stirring constantly. Lower heat and simmer 5 to 7 minutes until grits are thick and smooth, stirring frequently.

Remove from heat, add cheeses. Stir until melted. Set aside to cool.

In a medium sized bowl, beat the eggs until light yellow and thick.

Add a large spoonful of grits to eggs to temper, then fold the eggs mixture into the grits.

Place the grits into a lightly greased casserole dish. Sprinkle with parmasan cheese.

Cover and bake 40 minutes at 350 degrees, uncovering after 20 minutes. When done the grits should be puffy and lightly browned.

 

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