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

FAQs

What is the secret to great grits? ›

Follow these tips for creamy, flavorful grits. Grits are a Southern soul food staple and the ultimate creamy comfort food. 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.

Toppings for Grits

Whether you like a sweet start to the day or something more hearty tasting, these grits can be topped with a wide range of ingredients. Sweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries.

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.

Similar to the rice in tamago kake gohan, the hot grits gently “cook” the egg, turning the slippery white and runny yolk into a creamy, emulsifying sauce.

What is the secret to creamy grits? The secret to a creamy texture is adding milk (or even heavy cream) along with water to the liquid mixture. That's why we like to use half water, half milk for this recipe.

For 1 serving: Combine 1-1/3 cups water and 1/8 tsp. salt with 1/3 cup Dixie Lily Grits in a 1-quart bowl. Microwave at HIGH 4-5 minutes, stirring occasionally. Let stand until desired consistency.

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.

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).

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.

Grits — which are made from ground, dried corn and are similar to polenta — are incredibly versatile and make a great base for all sorts of sauces, meats, seafood, and poached eggs. They take beautifully to cheese, butter, and herbs if you want to get a little fancy, and are great with hot sauce.

Do you cook grits covered or uncovered? ›

Reduce the heat to low, cover, and simmer until cooked through, 6 to 8 minutes, stirring occasionally. If you want the grits to cook longer and be more creamy, add a little more water, and return to the heat and simmer, stirring, uncovered, until done.

Whatever thickness you prefer, FoodsGuy advocates for making grits you can eat with a spoon. However, runny grits can happen. Maybe you used too much water or cooked them on too high a heat; Perhaps you just need to let them sit a for spell. But if your grits turn out too thin, don't stress.

If you prefer a savory breakfast, try topping your quick-cook grits with a combination of cooked and chopped bacon, cheese, and scallions. Or, make your own creation by combining caramelized onions, tomatoes, scallions, roasted red peppers, herbs, or fried eggs.

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).

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.

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.