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

FAQs

What is the secret to great grits? ›

A higher 5:1 ratio by volume of water to grits ensures they cook through fully with no stubborn, hard bits. The recommended stone-ground grits offer the best flavor and texture, particularly when compared to grits made with commercial varieties with a more consistent grind.

How should you actually thicken grits? First, you should make sure that the grits are, in fact, too runny. If you've never cooked grits before, you may not realize that, like polenta, they tend to set up once you take them off the stove, especially if you've added a lot of butter. Another option is to recook the grits.

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.

More hacks for creamy and flavorful grits

A cracked egg is the simplest way to instill rich texture and flavor into grits without having to swap a portion of the cooking liquid for heavy cream. You could even forgo the standard addition of butter by adding an extra egg yolk to the pot.

Grits are often cooked in either milk or water; we prefer a combination of the two for silky grits that aren't too heavy. For additional flavor, substitute water with chicken or vegetable stock. Grits require a 1:4 cup ratio of grain to liquid.

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. Making them softer and allowing them to merge together to form all the creamy goodness. I repeat creamy grits are not made in five minutes.

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.

Cover and let the grits soak overnight at room temperature. If you are not soaking the grits, proceed directly to the next step. Set the saucepan over medium heat and bring the mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes.

Serving Southern Grits

We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage). But they also make a delicious bed for stove-cooked beans or sautéed greens, and are a welcome side for weeknight dinners and holidays, too.

Which is healthier oatmeal or grits? ›

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.

Easily achieve the perfect creamy texture and save yourself some serious time in the kitchen by utilizing the little-known tip of adding baking soda to the pot. Just a pinch added early in the cooking process helps the grits to thicken up and can cut the needed cooking time in half.

Also, um, I added cheese to my grits today. And when you add cheese, just remember that it's gonna thicken it up a bit. So also add a little bit more liquid then, depending on how you like them.

Use a heavy pot, bring the water to a nice steamy simmer, stir in the grits, cover, and then reduce the heat to achieve a slow, lazy bubbling.

Once the grits boil, reduce heat to low and stir every few minutes, taking care to loosen the stuck grits at the bottom of the pot. Don't rush and burn the grits on the bottom! Cook grits uncovered at a low-medium temp until they soften. If grits “firm up” before they soften, slowly add some water or stock or milk.

Serving Southern Grits

We always add cheese to our grits — either Parmesan or sharp cheddar. But you can certainly skip the cheese altogether; some people prefer theirs without. We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage).