Grits are made by coarsely grinding dried corn. If it is ground further you have cornmeal. It is usually cooked by boiling but can be fried and enhanced with many additives as noted in this recipe.
Grits are so simple to make...you hardly need a recipe. And there appears to be no right or wrong way to cook them. They seem to come out the same. Assuming you start with the proper amount of water, about the only way to go wrong is to burn them.
Today you can buy instant and "quick cook" grits. They are convenient, fast and pretty good, but we prefer the old fashioned, traditional "regular" grits. Since grits can be bland alone, try some of the suggested variations following the recipe.
Yield: 4 servings
- 4 1/2 cups water
- 1 teaspoon salt
- 1 cup grits (regular not "quick cook")
- 4 tablespoons butter
1. In a large saucepan, bring 4 1/2 cups water, seasoned with 1 teaspoon salt, to a boil.
2. Stir in 1 cup regular grits.
3. Reduce heat to low and continue stirring.
4. Cook 30 to 40 minutes, stirring frequently. (They will burn if you do not stir!)
5. Remove from heat and stir in 4 tablespoons of butter. Serve hot
1. Add bacon grease (2 tablespoons) when the grits start boiling. Adds a lot of flavor.
2. Stir in one slightly beaten egg while cooking.
3. Add 2 tablespoons chopped onion when starting to boil.
4. Add one slice of (uncooked) bacon when adding the grits to the water
5. Cook grits per regular recipe above, allow to cool slightly, beat in one egg. Refrigerate until firm, then slice and fry in bacon fat or butter. Great way to use left-over grits.