The Best Thick and Creamy Grits Recipe - caramel and cashews (2024)

FAQs

What is the secret to great grits? ›

Follow these tips for creamy, flavorful grits. Grits are a Southern soul food staple and the ultimate creamy comfort food. 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.

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.

Cream is very fatty and can over-thicken grits when too much is added. Use mostly water and add a small amount of cream, such as the 1/4 to 1/2 cup recommended by our test kitchen. If you want a stronger dairy flavor, you can use a mixture of half milk and half water along with the cream.

Cook with water; finish with dairy.

The taste of grits finished with cream is divine, and you get to avoid the cooked-milk flavor of other methods.

It doesn't taste like egg, not really, but it makes the grits taste richer, with a more cohesive, rib-sticking texture. It's also an easy way to sneak a little more protein in there—six grams per egg—and I've found it amplifies the cheesiness of cheese grits, without adding any extra dairy.

Even if you buy 5-minute grits, don't cook your grits for only five minutes. Part of what makes the grits all creamy is the time they get to soak in the water.

Oatmeal has more fiber and protein, grits have more iron and B vitamins. However, oatmeal has a lower glycemic index. So for blood sugar control, oatmeal could be a better option. But when balanced right, both oatmeal and grits can fit into a healthy diet.

There's no denying that grits are a Southern staple, but the region's favorite grain isn't just for breakfast. The savory starch is versatile enough to be a part of your lunch or dinner menus, too. Consider classic Cheddar cheese grits as a side, or you can always go for the classic combo of shrimp and grits.

How do you jazz up grits? ›

If you prefer a savory breakfast, try topping your quick-cook grits with a combination of cooked and chopped bacon, cheese, and scallions. Or, make your own creation by combining caramelized onions, tomatoes, scallions, roasted red peppers, herbs, or fried eggs.

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.

the grits until thickened and the grains are tender with just the touch of a bite, similar to a grain of rice, about 10-15 minutes. If the grits thicken too quickly, but the grains are still hard or chewy, whisk in another 1/4 C of warm water to the pot and continue cooking until they're like you want them.

(Worst case, you have to cook it for a few more minutes to thicken up.) This will guarantee—even for a total grits novice—a pot that cooks up silky and creamy.

Similarly, raw eggs mix with the released starches of the corn in the grits to create a thicker, creamier consistency. However, unlike pasta carbonara, there's no tempering or finesse involved in incorporating a raw egg into a hot pot of grits.