how to make course ground grits

How to make grits that are unbelievably creamy and delicious?

Types of Grits

• Quick and Regular – the most common kind of grits are just that, quick and easy to prepare. ...
• Hominy – hominy grits are made from white corn that has been soaked.
• Stone Ground – stone-ground grits are coarsely ground, retain more of the nutrients, but take up to an hour to cook and are harder to find at the grocery store.

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How to make true Southern style grits?

Traditional Southern Grits Recipe

• Place 4 cups water, 1 1/2 cups grits, 2 dried bay leaves, and 1/2 teaspoon kosher salt in a large pot or Dutch oven and bring to a boil over ...
• Immediately remove from the heat, cover, and set aside for 15 minutes.
• Meanwhile, prepare the butter and cheese.

How to make quick grits?

• Heat the liquids. Place a medium-sized saucepan (with a lid) over medium-high heat and add the water, milk, salt, and half of the butter. ...
• Whisk in the grits. As soon as the liquid has come to a boil whisk in your grits. ...
• Cook ’em. ...
• FINISH HIM. ...

What are some recipes for grits?

Sweet grits recipes

1. Grits cookies. Grits cookies are delicious and easy to make. ...
2. Grits pie. For a delicious grits pie, you’ll start by making a delightful filling using quick-cooking grits, butter, sugar, flour, eggs, and buttermilk.
3. Southern grits pudding. ...
4. Spiced pumpkin grits. ...

What are coarse ground grits?

Stone-ground grits are coarsely ground and take longer to cook than standard grits or quick-cooking grits. They have a heartier texture and some think they have a superior flavor. Look for "stone-ground" or "coarse-ground" on the packaging.

How do you grind grits?

All you need is a Corona grain mill or something of that sort so you can grind the dried grain corn coarsely. Then add water and cook it your homemade grits until they're soft. Then Rachel adds salt and butter to hers, and I add salt, butter and sharp cheddar cheese to mine. Organic, heirloom, fresh-ground, delicious.

How are stone-ground grits made?

Stone-ground grits, like we make here at The Old Mill, are finely ground, dried and hulled white or yellow corn. We stone-grind the corn into grits using water-powered, large and heavy stones. Grits, like ours, are intentionally coarse-textured and take a bit longer to cook than supermarket brands.

What is the difference between cornmeal and grits?

Corn meal can be made with pretty much any type of corn, and comes in every color from white and yellow, to red and blue colors. They are all used interchangeably. Grits, on the other hand, while they look similar to coarse corn meal, tend to be made traditionally from hominy instead of just dried corn.

Can I grind grits into cornmeal?

After running across a few websites, grits is cornmeal and corn flour – just a more coarse -less ground version. So, you know what? I decided to grind my grits to a cornmeal consistency and even further for a corn flour consistency and that was the ticket!

How do you ground corn for grits?

2:287:26How to Make Your Own Corn Meal and Grits - YouTubeYouTubeStart of suggested clipEnd of suggested clipWe'll put it in the freezer for a few days to kill them weevil eggs. And then we're taking that moreMoreWe'll put it in the freezer for a few days to kill them weevil eggs. And then we're taking that more grind it will make meat a lot of it grits.

What is the difference between grits and stone ground grits?

Stone-ground grits, which are made from whole corn kernels, contain more vitamins and minerals than regular, highly processed grits. This is because, in processing quick, instant, or regular grits, the corn kernel pericarp and germ are removed, leaving just the starch.

What is the difference between stone ground grits?

The key difference between stone-ground and regular grits is granulation, or how coarsely the grist mill grinds the dried corn kernels.

What's the difference between stone ground grits and instant grits?

Quick and regular grits: The only difference between these types is in granulation. Quick grits are ground fine and cook in 5 minutes; regular grits are medium grind and cook in 10 minutes. Instant grits: These fine-textured grits have been precooked and dehydrated. To prepare them, simply add boiling water.

Is coarse ground cornmeal the same as grits?

Grits are made from coarse-ground or coarser-than-coarse-ground cornmeal, and the term can refer to both the ingredient and the finished dish, most popular in the South.

Is polenta and grits the same thing?

Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).

What is the main ingredient in grits?

ground cornGrits are made from ground corn, typically from less sweet, starchy varieties often referred to as dent corn. Grits can be made from either yellow or white corn and are often labeled accordingly.

introduction

Created in the tradition of the stone-ground, hand-milled grits in the years before 1850, Anson Mills coarse grits have a large particle size that imparts a toothsome texture and pronounced corn flavor.

Cooking Remarks

It would be remiss of us not to mention that Anson Mills grits benefit enormously from soaking overnight in water before being cooked. Not only is the cooking time shorter for soaked versus unsoaked grits, but the finished texture is also superior because the corn particles experience less trauma during cooking and better hold their shape.

equipment mise en place

For this recipe, you will need a heavy-bottomed medium saucepan (ideally, one with gently flared sides called a Windsor pan), a small saucepan, a fine tea strainer, and a wooden spoon.

How to Cook Grits on the Stove

This makes about 4 cups of cooked grits, which is four to six servings. If you’re in a hurry, you’ll want to pay special attention to this method; it’s the quickest option for cooking grits. (And these 15-minute side dish recipe ideas might come in handy too!)

How to Make Slow Cooker Grits

Use regular grits instead of quick-cooking grits for slow cooker grits. This makes about eight servings.

How to Bake Grits

Here’s another method for how to make grits that we default to all the time because it's so good. Serve baked quick-cooking grits with eggs, bacon, or sausage for breakfast or as a dinner side dish alongside roast chicken, steak, or pork chops. It can also be a meatless entrée.

How to Choose the Best Cooking Grits

When you’re stocking up on ingredients for any of these methods of cooking grits, you’ll likely be presented with several options. Here’s a debrief on the difference between grits varieties.

Step 1

Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.

Step 2

Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more.

What are grits?

Traditionally, grits were made from boiled dried hominy, a type of corn that has been treated with a lime or lye solution, allowing the tough outer hulls to be removed. However, you can also make grits from simply dried ground corn (stone-ground cornmeal).

Grits vs. cornmeal

When shopping for grits, you might find hominy grits and/or cornmeal grits (such as Bob's Red Mill brand). You might also see white grits or yellow grits (depending on the type of corn used). Stone-ground grits are ground between traditional stone wheels and have a fabulous nutty flavor.

Grits vs. Polenta

Polenta is also made from boiled dried cornmeal. Unlike hominy grits, the corn used for polenta is not treated in an alkali solution to remove the hull. Polenta is also often made with Italian flint corn instead of American dent corn. However, you can cook grits and polenta in the the same way, and both are interchangeable in this recipe!

Easy grits from scratch

While in the those early days years ago I thought grits and polenta required tons of butter or heavy cream (or even mascarpone!) to make them creamy and rich, I now know that the best grits/polenta require just good-quality coarse cornmeal, water, milk, salt and a bit of time.

How to serve grits?

While I could be content with nothing more than a giant bowl and spoon (it’s love, people), grits also make for a fantastic side dish! They pair spectacularly with grilled, roasted and braised meats, fish and vegetables.

How do you make grits from scratch?

First of all, it’s important to buy good-quality grits! Bob’s Red Mill is a reliable supermarket brand, but you can also find a slew of stone-ground grits like these online.

Creamy Grits from Scratch

These ultra creamy and luscious grits (which, by the way, can also be called polenta!) are a fabulous side dish or bed for meats, fish or vegetables (try them with these coconut-sriracha shrimp with kale—click HERE to get the recipe!). They’re also a wonderful accompaniment to a traditional Southern-style breakfast.

What Are Stone-Ground Grits?

Now some Southerners will gasp at the thought of 5-minute or instant grits because they feel stone ground grits are the only true way to fix grits. Meh, I can get down with the 5-minute grits if they’re made a certain way, but I can’t deal with the instant packet grits. I’ve tried.

How to Make The BEST Southern Stone-Ground Grits

1. Remove the chaff. Cover the grits in water first, stir them around and remove the chaff that floats to the top. Not unless you don’t mind those hard, crunchy bits in your grits. Use a mesh strainer or just pour off the water and repeat until no more hulls float to the top. 2. Whisk. Whisk. Whisk.

Notes

Stone-Ground grits are very unique and can vary greatly from brands. Some can take 20-60 minutes to fully cook.