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Directions
- In a 2-quart saucepan, combine water and salt and bring to a boil. While whisking, sprinkle in grits, then return to a boil. …
- Whisk in butter until fully melted and incorporated, then remove from heat. Season with additional salt, if needed. …
- Serve as desired. Serious Eats / Jillian Atkinson.
How To Make Southern-Style Grits
Made from stone-ground grits and slow cooked to perfection, Southern grits are some of the creamiest, dreamiest grits on the planet.
Prep: 900sec
Total: 3000sec
Serving Size: Serves 6
Nutrition Facts: Saturated Fat 20.5 g, unSaturated Fat 0.0 g, Carbohydrate 32.4 g, Sugar 1.4 g, servingSize Serves 6, Protein 7.4 g, Fat 33.2 g, calories 454 cal, Sodium 310.7 mg, Fiber 1.8 g, Cholesterol 0 mg
Ingredients:
- 4 cups water
- 1 1/2 cups stone-ground corn grits, such as Anson Mills
- 2 dried bay leaves
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter
- 2 ounces Parmesan cheese
- 1 cup heavy cream
Instruction:
- Heat and soak the grits. 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 high heat. Immediately remove from the heat, cover, and set aside for 15 minutes. Meanwhile, prepare the butter and cheese.
- Prepare the butter and cheese. Cut 8 tablespoons unsalted butter into 8 pieces and grate until you have 1/2 cup Parmesan cheese.
- Boil the grits. Uncover and return the grits to a boil over medium-high heat. Cook, stirring regularly with a whisk and scraping the bottom to prevent clumping or burning, for 20 to 25 minutes.
- Finish the grits. The grits are ready when most of the water is absorbed and the grits are al dente (tender with a toothsome bite). Remove from the heat. Remove and discard the bay leaves. Stir in the butter, cheese, and 1 cup heavy cream just before serving.
Chicken Post Pie
chicken in a pot in a post in a pie
Prep: 122min
Total: 2
Yield: 5
Ingredients:
- chicken
- Peas
- Puff pastry
- Salt
- Carrots
Instruction:
- Place all the chicken parts in a 16-quart pot and add cold water to cover by 2 to 3 inches. Bring it to a boil over high heat, about 1 hour, skimming off the foamy impurities every 15-20 minutes
- As soon as the liquid boils, reduce the heat to low and pull the pot to one side so it is partially off the burner. Simmer for 1 hour 30 minutes, skimming once or twice
- Bake the chicken
- Add the onions, celery, carrots, bay leaves, peppercorns, and parsley and push them down into the liquid. Continue to simmer for three to five hours, checking once or twice to make sure that the bones are still fully submerged
Easy Grits from Scratch (the BEST grits!!)
FAQ
What can you add to grits?
Sweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries. Savory: Cheese, fried eggs, bacon (cooked and chopped), caramelized onion, roasted red peppers, tomatoes, scallions, or herbs.
What is the secret to good grits?
The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.
Are grits healthier than oatmeal?
Oats are higher in calories, but they also contain more fiber and protein than grits, making them a better choice if you’re looking to lose weight. On the other hand, grits provide fewer calories overall which may be beneficial for those with diabetes.
What is usually served with grits?
Grits — which are made from ground, dried corn and are similar to polenta — are incredibly versatile and make a great base for all sorts of sauces, meats, seafood, and poached eggs. They take beautifully to cheese, butter, and herbs if you want to get a little fancy, and are great with hot sauce.
How do most Southerners eat grits?
Grits can be served sweet with butter and sugar, or savory with cheese and bacon. They can serve as either a component of breakfast, or a side dish at dinner. #SpoonTip: Cheese should be added during the last 2-3 minutes of cooking with the pot removed from direct heat.
Are grits better with milk or water?
No matter which variety, yellow or white, the beauty of grits is their versatility and ability to take on most flavors paired with them, although they are always best when cooked with milk instead of water. The flavor and consistency difference is truly amazing.
