How To Make Creamy Grits Without Lumps Every Time (2024)

FAQs

How do you keep grits from getting lumpy? ›

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.

Add a splash of milk or water to the grits to help them loosen up and prevent them from drying out. Cover the bowl with a microwave-safe lid or plastic wrap. Microwave the grits on high for 1-2 minutes, or until they are heated through. Stir the grits and check for hot spots.

Make them creamier by cooking longer. Some folks add milk to the water and say that helps as well. The issue with using milk is scorching. Frequent whisking or stirring is essential with all types of grits.

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. FINISH HIM. Once the grits are cooked, turn off the heat and stir in the remaining butter and the black pepper.

Before turning on the stove, artisan grain producer Anson Mills recommends soaking the grits overnight for a “superior” texture. This step also reduces the cooking time by about 50 percent, which can take from about 20 minutes to 1 hour or more, depending on the type of grits and desired consistency.

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.

Creamy, cheesy piping-hot grits topped with spicy sausage – I don't think it gets much better than that on a cold day. Breakfast, lunch or dinner – this dish is perfect anytime! Aside from lots of delicious cheese, these grits get their extra creaminess by cooking them in milk.

Cooking grits is a lot like cooking polenta. You want to use a high enough volume of water relative to the quantity of grits to guarantee that even the largest bits of dried corn will fully hydrate and soften.

Most people associate grits with butter but grits are also delicious and creamy when made with olive oil. Depending on who you ask, grits are similar or identical to Italian polenta. Both are made from ground cornmeal slow cooked over a low flame. Here is a recipe that we adapted from the Courier Journal.

Quick and regular grits: The only difference between these types is in granulation. Quick grits are ground fine and cook in 5 minutes; regular grits are medium grind and cook in 10 minutes. Instant grits: These fine-textured grits have been precooked and dehydrated. To prepare them, simply add boiling water.

What is the ratio of grits to water for 1? ›

The proportions for cooking grits that almost always gives you perfect stone-ground grits is 4 parts liquid to 1 part dry grits. Be sure to put about 1 teaspoon of salt per dry cup of grits in the mixture when you start. This proportion will work whether it is on the stovetop or the crock pot or whatever.

One argument for rinsing grits is to make sure they are clean. While this might not be a tremendous concern if they are packaged and stored properly, there is still a chance they can have dust or debris in them. Rinsing them will remove the things you do not want to eat. It will also remove excess starch.

Bring water to a bowl, slowly pour in salt and grits, stirring constantly. This will prevent lumps. If you're into lumps, ignore this entreaty. Lower heat to lowest setting, and cover, putting lid slightly ajar if you experience overbubbling.

With its porridge-like consistency, grits lend themselves to both breakfast and dinner, making them a very versatile pantry staple to have on hand. However, this "pantry" staple shouldn't exactly be stored there. Instead, you need to consider putting your grits into a much colder environment, like the freezer.

Whisk in extra water, a tablespoon or two at a time, at any point if your grits become thicker than you'd like.

One argument for rinsing grits is to make sure they are clean. While this might not be a tremendous concern if they are packaged and stored properly, there is still a chance they can have dust or debris in them. Rinsing them will remove the things you do not want to eat. It will also remove excess starch.