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

FAQs

What is the secret to great grits? ›

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.

4 cups of liquid for every cup of grits. This can be 4 cups of water (eww) or 3 cups of broth 1 cup of heavy cream. It can even be just 4 cups of broth it really all depends on how you like to make your grits. I substitute the heavy cream for cream cheese but it still does the same thing!

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.

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.

"I use mostly water with 1/4 to 1/2 cup of cream. The water does the trick to tenderize the grits, and the cream adds an obvious richness and creaminess to the finished product," he says. "Cooking grits in all milk or chicken stock imparts too much of those flavors into the grits."

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.

While some grains develop an unpleasant mushy texture when they're cooked for too long, grits just get smoother and creamier over time. Adding an egg is another option. Foodsguy recommends beating an egg in a medium-sized bowl until it's thoroughly combined, then stirring a small portion of cooked grits into the bowl.

the grits until thickened and the grains are tender with just the touch of a bite, similar to a grain of rice, about 10-15 minutes. 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.

The small bits won't suffer from a longer simmer. See, grits won't get mushy like grains—they'll just get creamier. So just do what you did. Keep the party going on low heat and keep on whisking.

What is the best consistency for grits? ›

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. Keeping a pot of hot water or stock simmering on the stove is very helpful. Hot liquid is best but not essential if you are using milk or cream.

Cooking Instructions

Press grits into bottom and up sides of 2 cup capacity ovenproof ramekins or baking dishes sprayed with nonstick spray. Make indentation in center of grits. Break egg into indentation. Bake 15 minutes or until egg is desired doneness.

Health Benefits of Grits

Grits are a good source of complex carbohydrates, providing energy to your body. They are also a good source of fiber, which can help to regulate digestion and promote a healthy gut. Grits are low in fat and cholesterol, making them heart-healthy food choices.

Southern grits are some of the creamiest, dreamiest dishes on the planet. Made from stone-ground grits and slow cooked to perfection, I love them best finished with a generous heap of butter, cheese (mmm, cheesy grits!), and heavy cream.

If they turn out kind of runny, we put them in a bowl and eat with a spoon. If they're nice and fluffy, we put them on a plate and eat with a fork. That's how. Is it common for Southerners to eat grits and eggs for breakfast?

Baking soda breaks through the structure of the grains of corn, encouraging gelatinization of the grits' starches so that they absorb liquid, thicken up, and get creamy in no time.