Grits Recipe
Adapted from Maxie’s Supper Club and Oyster Bar
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A Southern breakfast and dinner staple served primarily with eggs, ham, and braised meats, grits are a great dish to have in your back pocket. Grits are coarsely ground white or yellow corn that is simmered in liquid to make a soft, porridgelike side. They go beautifully with this shrimp and tasso recipe, courtesy of Maxie’s Supper Club in Ithaca, New York.
What to buy: Most large grocery stores carry white or yellow corn grits. They are sometimes sold as grits/polenta. Hominy grits can be used in place of corn grits.
INGREDIENTS
- 1 1/2 cups water
- 3/4 cup whole milk, plus more as needed
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground white pepper, plus more as needed
- 3/4 cup yellow or white corn grits (not instant)
INSTRUCTIONS
- Combine the water, milk, cream, butter, salt, and white pepper in a medium saucepan with a tightfitting lid over medium heat and bring to a simmer.
- Stir in the grits and bring to a simmer again. Cook, without stirring, until the grits float to the surface, about 1 to 2 minutes. Cover, remove from heat, and let sit until all of the moisture has been absorbed, at least 10 minutes. Whisk until smooth, taste, and add more salt and white pepper as needed. Whisk in additional milk as needed to reach the desired consistency.
If you are a not a vegetarian, you might also consider adding some bacon fat to the mix, when added this gives your grits a delicious, truly southern taste!
here is a video of a grits recipie w/ bacon fat:
http://video.about.com/southernfood/S...
GRITS ! Natures most nearly perfect food !
Here in the south about all we can find at grocery stores are grits of the quick and instant variety and usually only white grits are available. Avoid the instant grits..nasty. The best grits are stone ground and can usually be found only at old fashioned grist mills, some of which sell their products on the internet. These take a lot longer to cook but have really good flavor. The thing to remember when cooking grits is to be sure to use enough salt. For some reason, most restaurants that serve grits rarely use enough and their grits just aren't very tasty.
I'm in Ft. Worth, TX. and having a difficult time trying to find a place that sells the 'Quaker Old Fashioned Grits' not that quick or instant junk we see today.
at the restaurant I work at we serve grits as a side dish, topped with green onion. It's also good if cooked until firm, allowed to come down to room temperature and then pan fried in butter or lard.