Corn grits are one of my go-to comfort dishes. They’re straightforward to make from scratch, and with the correct method, you’ll get the creamiest texture without using much cream or butter! Corn grits are another name for ultra-creamy and luscious polenta (which, by the way, may also be known as cornmeal). They’re fantastic as a side dish or filler for proteins, fish, or veggies. They’re also great for a typical Southern breakfast.
What are grits?
Corn grits are a Southern dish consisting of cornmeal ground into a powder or flour. Traditionally, grits were created from boiled, dried hominy corn treated with a lime or lye solution to remove the rigid outer hulls. Stone-ground cornmeal can also be used to make grit. Grits are often made with American dent corn, lower in sugar than the fresh corn we eat on the cob.
Corn grits are porridge made from ground yellow or white corn (depending on the brand). You may come across hominy grits and cornmeal grits while shopping. White or yellow grits (depending on the corn used) may also be seen. Stone-ground grits are made by hand with traditional stone wheels and have a wonderful nutty flavor.
It can appear complex, but each is delectable and prepared similarly! Just make sure you get coarse grits rather than refined or “instant,” which won’t provide you with the rich taste and creamy texture of natural grits.
People often get confused between corn grits and polenta. Polenta is a type of cornmeal prepared by boiling dried ground maize. The maize used in polenta isn’t subjected to an alkali treatment to remove the hull, as it is in hominy grits. Polenta may also be made with Italian flint corn instead of American dent corn.
How To Make Corn Grits
Grits are naturally hearty and don’t need much butter, but add more (or less) to taste if you like. Add a handful or two of shredded cheddar or grated Parmesan to make cheesy grits. Also, be on the lookout for whole-grain grits or polenta (stone-ground, if possible).
Ingredients
- 3 cups water
- 2 cups milk
- Salt
- 1 cup grits or polenta (not instant)
- 2 tablespoons butter
Instructions
- In a saucepan over medium heat, combine the water and milk and boil. Season the liquid with salt before adding the grits, and whisk vigorously while bringing back to a boil.
- Stir to combine, then slowly whisk in a couple of minutes until the grits are thickened somewhat (they’ll still be watery at this point).
- Lower the heat to low and partially cover the saucepan (there should be a tiny crack so that some steam may escape). Serve with rice or with a side of fruits. Bring the grits, chicken stock, and salt to a boil in a saucepan.
- Then simmer until soft and thickened, about 30-40 minutes (they should feel smooth on the tongue, not gritty). Add another cup of milk if the grits get too thick while cooking—they should be creamy and quickly swirl. Stir in the butter. Season the spirits with a lot of salt (this is important for taste—you will need more than you think!).
- Keep out the saucepan from the heat and cover it for up to 30 minutes before serving.
- If you want to keep the grits for longer, brush them with milk over the surface before covering (this will help prevent skin from forming), and they can stay out for up to 1 hour. Reheat the grits over low heat, frequently stirring, adding more milk as needed.
Few important tips
- First and foremost, make sure you get high-quality grits!
- For a smooth texture, use 5 cups liquid for every 1 cup of grits. It will appear to be excessive liquid at first, but the cornmeal will absorb all of it. Combine half water and half milk (cow’s or soy milk) to create a creamy texture. Keep an eye on the liquid as it heats up since the milk may boil over.
- These grits need a vast pan. Avoid using lightweight aluminum pots since the bottom might get burned.
- Use either a whisk or a spatula to mix the ingredients until they are uniform and combined, at least 8 minutes. Take it from there: use a fork! The mixture will be very liquid at first, but it will thicken up as you continue. Scrape the bottom of the pan frequently while stirring with the rubber spatula since the grits tend to cake up there (which won’t impact the taste but will be a pain to clean off later).
- While the grits simmer, add as much milk as needed. They should be creamy and flick about quickly when stirred. When they start to look gritty or if the edges begin to get brown, you’ll need more milk.
- When you add the liquid, you should set the grits over low heat. They should be burping and sputtering occasionally. If you remember, stir the pot every 5-10 minutes. (It’s okay if you don’t, but you’ll get that caked-on layer of grits at the bottom of the pan.)
- If you have a stubborn grit layer on the bottom, a scraper may be very useful.
How to serve corn grits
I believed that grits and polenta needed a lot of butter or heavy cream (or even mascarpone!) to be creamy and flavorful. Still, I now know that the greatest grits/polenta is made with simply decent-quality coarse cornmeal, water, milk, salt, and time. I was in the hour-or-more-of-cooking category for a long time, but over the last couple of years. I’ve learned to appreciate that you may have the same texture in half the time. Use an inverted bowl as a cover for the container instead of placing the container in direct contact with the grits. These are lovely grits, and they’re now weekday meals.
While I could live on nothing more than a huge bowl and spoon (it’s love, people), grits may also be served as a beautiful side dish! They go wonderfully with barbecued, smoked, or braised meats, fish, and veggies. My favorite dish is this Coconut Sriracha Shrimp and Kale with Grits, like healthy shrimp and grits. I also frequently substitute the grains in my book, Build-a-Bowl, for grits. Grits are an excellent side dish because they’re mild. They go well with sauces, such as this green sauce (pictured above over sliced pork) or this salsa verde.
Grits are also famous in the Southern United States, where they may be served for breakfast. I adore combining them with sausages, eggs, and collard greens (or fried green tomatoes if it’s summer) for a fantastic brunch.