How to Eat Grits

Maxipass

Editor

posted on 6 years ago — updated on 1 second ago

28
views

Grits are a type of ground corn used in a variety of dishes. You can make stone-ground or hominy grits on the stovetop in under an hour, or choose quick grits if you’re in a hurry. Try creating a savory breakfast bowl with grits as the base, or adding yogurt and fruit to a bowl of grits for a sweeter start to your day. You can also serve grits as a side dish with dinner or lunch, fry up some grit cakes, or make a classic dish of shrimp and grits. Making grits is simple and delicious!

Steps

Choosing Different Types of Grits

Choose stone-ground grits for a fresh corn taste. Stone ground grits consist of dried, whole corn kernels that have been ground in a grist mill. These grits have a speckled appearance and a rich corn flavor. You will need 45 minutes to prepare stone-ground grits, which must be made on the stove top. Keep in mind stone ground grits are minimally processed, which means they are more perishable and need to be stored in the freezer.

Try hominy grits for a classic option with a longer shelf life. Hominy grits are made from hominy, which is corn kernels that have been soaked in lime or lye to soften the outer hulls. The hominy is then ground into coarse grits. Hominy grits take about an hour to cook, and must be prepared on the stove top. They can be stored without refrigeration.

Choose quick grits to save time. If you’re in a hurry or simply don’t want to spend an hour cooking grits, consider using quick grits instead. Quick grits are precooked and dehydrated, meaning all you need to add is boiling water. They are an excellent choice for a quick breakfast or side dish.

Enjoying Grits for Breakfast

Create a breakfast savory bowl for a satisfying meal. Grits are a great base for a savory breakfast bowl. Start with 1 cup or 160 grams of cooked grits. Place the grits in a small bowl and stir in ¼ cup or about 22 grams of shredded cheddar cheese. Top the bowl with a fried egg and a slice of crumbled bacon. Swap out the bacon with chicken or turkey sausage for a lighter option.

Try cinnamon grits for a sweet, simple option. Spoon 1 cup or 160 grams of cooked grits into a small bowl. Gently stir ½ tablespoon or 7.5 milliliters of unsalted butter into the grits. Add 1 tablespoon or 15 milliliters honey and ½ teaspoon or 2 grams ground cinnamon. Stir until combined. Add a pinch of nutmeg for an aromatic twist.

Enjoy yogurt, honey, and fruit with your grits. Take a cup of cooked grits and put it in a small bowl. Measure ¼ cup or 65 grams of plain Greek yogurt and stir into grits. Add ½ tablespoon or 7.5 milliliters of honey to the bowl. Stir until combined and top with fresh berries or jam. Try coconut yogurt for a dairy-free option.

Add protein to your grits with seeds or nuts. You can add healthy fats and a little protein to a bowl of grits with a sprinkle of shaved almonds or chopped pecans. Sunflower seeds and pumpkin seeds are also great options for topping a bowl of grits. Try adding a handful of dried fruit for extra flavor.

Serving Grits for Lunch or Dinner

Try plain grits as a simple accompaniment for meat and vegetables. Simple, plain grits are a wonderful choice for a midday side dish or accompaniment to a main dinner dish. Cook grits according to directions on the package. Serve plain grits as a complement to shrimp, chicken, or beef. Round out the meal with a side salad or roasted vegetable dish.

Make grit cakes for a hearty side dish. Cook 1 cup or 160 grams of grits according to package directions. Pour the cooked grits into an 8 in (20 cm) square baking pan, spreading them evenly. Allow the grits to cool for 30-45 minutes, and then cut into squares. Heat 2 tablespoons or 30 grams butter or oil in a large skillet over medium-high heat. Fry the grit cakes for 8-12 minutes on each side, or until golden brown. Try stirring 1 cup or 160 grams of cheddar into the grits before you pour them into the dish. Add ¼ cup or 40 grams of green chilis to the grits for some southwestern flair. Try stirring in 1 cup or 160 grams of crumbled and cooked breakfast sausage into the grits.

Try classic shrimp and grits. Prepare 1 cup or 160 grams of grits according to the recipe on the box, and then stir in 1 cup of cheddar cheese. In a separate skillet, fry four slices of bacon and reserve 4 teaspoons or 20 milliliters of the drippings. Sauté 1 pound or ½ kilogram of shrimp with 3 cloves minced garlic and 1 teaspoon or 5 milliliters of Cajun seasoning in the bacon drippings. After the shrimp turn pink, top the grits with the shrimp and crumbled bacon. Add some crunch by sprinkling the dish with chopped green onions. Add salt and pepper to taste.

Eat grits with sautéed green and andouille sausage. Cook 1 cup or 160 grams of grits according to package directions. In a separate skillet, cook ½ pound or ¼ kilogram of sliced andouille sausage with one bunch of collard greens until the sausage is cooked and the greens are wilted. Serve the sausage and greens over a bed of grits. Add a pinch of cayenne pepper to the grits for a spicy kick. Amp up the flavor by stirring in 1 cup or 160 grams of sharp white cheddar into the grits once they’ve cooked.