Grits are a very versatile dish as they are mild tasting and a good base for different flavors. They can be served sweet or savory, for breakfast or as part of an elegant dinner. When it comes to eating grits as the first meal of the day, some people choose to make them hearty by adding eggs and cheese, while others like to add butter, syrup, nuts, and/or jam for a sweet dish. Either way, when you serve the grits with a variety of toppings, it's fun to allow each diner to invent their own creation.
Southerners like to use old-fashioned or stone-ground grits, butfor an everydaybreakfast,it's faster to use quick grits (never instant), which are ready in just a few minutes, whereas stone-ground or old-fashioned grits take up to an hour to cook. Save the stone-ground or old-fashioned grits for a leisurely weekend meal, as they are "the real thing" and much better tasting than the quick-cooking version.
Ingredients
3cupswhole milk
3cupswater
6tablespoonsunsalted butter
3tablespoonssugar
1 1/2teaspoonskosher salt
1 1/2cupsquick grits (not instant)
Steps to Make It
Gather the ingredients.
Bring the whole milk, water, butter, sugar, and saltto a boil over medium-high heat in a heavy saucepan.
Slowly add the grits, stirring constantly until smooth.
Turn the heat down to medium-low, cover the pan, and cook for about 6 minutes or until smooth, stirring several times.
If you make more grits than you need for breakfast, transfer the extra to a lightly oiled loaf pan. When set, slice the grits and pan-fry the slices in a bit of butter until golden brown. They are wonderful alone likethis or served with a sauce. You can actually use these leftover grit slices the same way you would use polenta.
What's the difference between quick and instant grits?
Although the names sound similar, these two types of grits are very different from each other. Quick grits are actually regular grits that have been ground fine, so they cook faster. Instant grits, on the other hand, are precooked and dehydrated and are prepared by just adding boiling water.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.
Grits are a popular porridge dish in the American South, often served at breakfast. They can also be used in a variety of sweet and savory dishes, which can be enjoyed at any time of the day. What are grits made of? Grits are made from ground corn, usually from varieties known as dent corn.
Furthermore, grits contain dietary fiber, which is beneficial for digestive health. Fiber adds bulk to the stool, promoting regular bowel movements and preventing constipation. It also acts as a prebiotic, providing nourishment for beneficial gut bacteria and supporting a healthy gut microbiome.
Are grits a healthy breakfast option? Yes, they can be! However, it depends on how they are prepared. For a healthier grits recipe, cook them with water or low-fat milk, not full-fat milk or cream.
Next up are bland foods. "You can start with what's called the BRAT diet, which stands for: bananas, rice, apples, toast," says Dr. Kalakota. "And if you don't like any of those, just be sure you're choosing something bland — crackers, plain grits, plain oatmeal."
It`s a tradition. ”Northerners don`t like grits because they expect them to have a lot of taste,” says Carl Allen, owner of Allen`s Historical Cafe in Auburndale, Fla. ”And as anyone who has eaten them knows, grits don`t have much taste. They`re just kind of blah, very bland tasting.”
Three-quarters of the grits sold in the U.S. are bought in the South, in an area stretching from Lower Texas to Washington, D.C., that is sometimes called the "grits belt".
While grits is made from hominy corn, in the rest of the US, "hominy" refers to the whole hominy corn kernels. Cooked hominy kernels can be found in canned vegetable sections in supermarkets, or frozen, and are regularly used in casseroles, soups, stews, or eaten as it is.
Or perhaps it was the idea that oatmeal is inherently healthier than grits, which isn't necessarily true. According to Livestrong, oatmeal offers more fiber and protein than grits do, but grits contain more micronutrients that you need in your daily diet. (They both contain similar numbers of calories per serving.)
They provide carbohydrates, fiber, and several important vitamins and minerals. Grits are also naturally gluten-free and low in fat and sodium. Grits can be eaten at any meal and they are especially nutritious when paired with vegetables, fruits, unsaturated fats, and lean protein sources.
Grains: A diet high in whole grains like brown rice, whole-wheat bread, and oatmeal has been linked to a reduced risk of insomnia. Refined grains like white rice, corn grits, and white bread raise blood sugar quickly and may help people fall asleep faster.
Grits are a creamy Southern dish made from ground corn. While they're high in carbs and can increase blood sugar, you can eat them in moderation if you have diabetes. Just be sure to pair this savory porridge with healthy, low-carb ingredients and choose less processed, stone-ground varieties when possible.
The best side dishes to serve with shrimp and grits are collard greens, biscuits, sweet potato fries, mashed sweet potatoes, tempeh, mac and cheese, rosemary bread, cornbread, green beans and potatoes, lima beans, cheesy breadsticks, creamy pea soup, baked potatoes, wedge salad, eggplant rollatini, fried okra, ...
They can be eaten like porridge for breakfast or to accompany bacon and eggs, for lunch as part of a bowl with beans or leftover roast veggies, or for dinner as a side dish or main. Grits can also be used to make other staples, such as waffles or grit cakes.
Okra. Grits are one of the most iconic Southern foods out there, so it's no surprise that they would taste delicious when paired with another Southern favorite: okra. We know that not everyone likes the slightly slimy texture of okra, but when it's cooked well, it's a delicious veggie addition to your bowl of grits.
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