American grits is a very popular dish in the Southern USA. Grits are made from stone-ground corn. While cooking in water they release starch and results in a creamy porridge. It is a characteristic breakfast meal made from corn. If we look at grits’ history briefly it is one of the true American foods. The first-known makers of grits were Muscogee indigenous people. They used to pound or grind dried corn with stones and create coarse cornmeal. Then they cook it into soup or porridge. These slow-cooked grits are more than perfection and finished with cheese and buttermilk makes this dish even better. To make truly exceptional grits stone-ground grits would be the best choice. The proper technique to cook grits lies in the correct proportion of water to grits. Water should be used in a high enough volume relative to the quantity of grits so the grits will be soften and do not dry out. There are many ways to make grits but you will find this one easy and the best. Common issues in making grits can include too runny and under-seasoned or too dry and thick. But you can always learn from your mistakes and with a bit of practice you can ace it. Very easy to make smooth, creamy and deeply flavorful grits’ recipe is here.
Preparation time: 5 minutes Cook time: 40 minutes Total time: 45 minutes
Ingredients:
- 2 cups grits
- 3 cups water
- 2 tablespoon butter
- 2 tablespoon grated cheese
- 2 teaspoon salt
- Buttermilk-dash
Instructions:
- Take a saucepan and add water in a saucepan. Bring it to boil over medium-high heat.
- Add grits in the boiling water and turn down the heat to medium. Meanwhile add butter, salt, and pepper and stir so everything combines well. Wait for the mixture to boil. Now reduce heat to low and cook the grits for about 30 minutes with the lid on. Occasionally remove the lid and stir so no lumps are formed.
- As soon as the consistency of mashed potatoes is achieved add buttermilk and cheese while stirring. Remove from heat.
- Take out in a bowl and add shredded cheese over the top for serving. You can have these grits as is for breakfast or topped with sausage or fried egg is also an option.
Note: Grits can be made ahead of time. Cook until desired consistency is achieved and let cool. Then refrigerate. When you want to eat, warm the grits over low heat and add butter, cream or cheese according to your preference. If you are using instant and quick grits then follow the instructions on package for cooking time because these convenience products require much less time for cooking and water quantity should also be checked.
