Grits are a popular dish widely consumed across the Southern United States. They’re made from dried, ground corn (Maize) cooked in various liquids — including water, milk, or broth — until the mix reaches a thick, creamy, porridge-like consistency. Grits are often paired with flavorful ingredients, such as butter, sugar, syrups, cheeses, and meats like bacon, shrimp, and catfish. They are often served as a side dish or for breakfast. Grits are a essential base for Old Charleston Style Shrimp and Grits.
Southern Old Fashioned Creamy Grits
- Medium saucepan
- 1 cup Coarse grind grits
- 2 cups Water
- 2 cups Whole milk
- 2 tsp Kosher salt
- ½ tsp Ground white or black pepper
- ¼ cup Heavy cream
- 2 tbsp Unsalted butter
- Heat water and milk in a heavy-bottomed saucepan over medium-low heat. When beginning to simmer, stir in the grits. Reduce heat to low and cook, stirring frequently, until grits are soft and creamy, about 20 minutes.Season the grits with salt and pepper and stir in the cream and butter. Remove from heat and and cover until ready to use. To make cheese grits, stir in 1 cup of shredded cheddar cheese at this point,Serve hot.
- Place grits in a saucepan. Stir in a little milk to break up clumps and loosen cold grits. Over low heat, begin reheating and stirring constantly. Add more milk if grits starting to clump or thicken too much. Be sure to scrape bottom of saucepan to keep grits from sticking. After a few minutes the grits will be as good as new.