How to Cook Appetizing Grits

Grits. GRITS is not responsible for the contents of any off-site pages referenced. The user specifically acknowledges that GRITS is not liable for the defamatory, offensive, or illegal conduct of other users, links, or third parties and that the risk of injury from the foregoing rests entirely with the user. Grits are a food made from boiled cornmeal.

Grits Grits can be either savory or sweet, with savory seasonings being more common. The dish originated in the Southern United. Grits are a popular dish widely consumed across the Southern United States. You can have Grits using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Grits

  1. It’s 6 cups of water.
  2. You need 1 teaspoon of salt.
  3. You need 3/4 of grits.
  4. Prepare of Topping.
  5. Prepare of Butter.
  6. Prepare of Cheese.
  7. Prepare of Sour cream.

They're made from dried, ground corn (Maize) cooked in various liquids — including water, milk, or broth — until. Slowly stir the grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover with a lid, lower the temperature, and cook for.

Grits step by step

  1. Over medium heat bring water to boil add salt and the grits.
  2. Keep mixing with whisk watch your hand grits spit when start boiling.
  3. Lower the heat to low and cover it let it cook for half hour once a while make sure you whisk it.
  4. You serve hot topped with hot sauce cheese sour cream.

Unlike Southern grits, polenta is a traditional Italian dish that is usually either baked, boiled, or fried. The other main difference between polenta vs. grits is that grits are often (but not always) cooked in milk and butter, whereas polenta is usually cooked in a flavorful chicken or vegetable stock. Southern grits are some of the creamiest, dreamiest grits on the planet. Made from stone-ground grits and slow cooked to perfection, they're finished with a generous heap of butter, cheese, and heavy cream. The result is slightly toothsome grits that rival the richest risotto — and are even easier to make.