Grits are a staple of Southern cuisine, loved by many for their creamy, comforting texture. But what makes some grits turn out better than others? Is it the type of corn, the grinding method, or the cooking technique? There are a few key factors that go into making a pot of perfectly creamy, decadent grits.
The Corn
Not all corn is created equal when it comes to grits. The best grits are made from dent corn, which has a higher starch content than other types of corn. The starchy interior of dent corn results in creamier, more toothsome grits. Flint corn and flour corn, while fine for cornbread or cornmeal, don’t have enough starch to make outstanding grits. So the first step is choosing the right corn. Opt for coarse ground grits made from dent corn for the very best texture.
The Grind
Equally important is the grind. Grits should be coarse ground, not fine. The coarse particles swell and soften during cooking, creating that signature creamy texture. Fine ground grits result in thin, porridge-like grits without the satisfying creaminess good grits should have. When shopping for grits, look for packages that specify “coarse ground” for the very best texture.
The Ratio
Getting the right ratio of grits to liquid is also imperative. The general rule is 4 parts liquid to 1 part grits. Some recipes call for even more liquid. But using too little liquid can result in dry, lumpy grits. Be generous with the amount of broth, milk, or water to allow the grits to fully hydrate and soften.
The Cooking Method
Grits require patience! Undercooked grits will be stiff and starchy instead of smooth and creamy. Be prepared to stir and cook grits for at least 45 minutes to an hour. Bring the liquid to a boil first, then gradually whisk in the grits. Reduce heat to low and cook at a bare simmer, stirring regularly.
The cooking vessel matters too. Thick-bottomed pots help prevent scorching. Enameled cast iron or stoneware work well to distribute heat evenly and gently cook the grits.
Adding Flavor
While plain grits have their place, adding dairy and seasonings takes them to the next level. Cheese, butter, cream, and milk all contribute to lush, creamy grits. Here are some tasty mix-ins to try:
- Sharp cheddar
- Monterey jack
- Smoked gouda
- Parmesan
- Gruyere
- Butter
- Heavy cream
- Whole milk
- Minced garlic
- Chopped hot peppers
- Crumbled cooked sausage
- Diced country ham
- Chopped green onions
- Diced tomatoes
- Chopped fresh herbs
Feel free to get creative with mix-ins! Almost anything can be added to hot grits at the end of cooking to boost flavor.
Topping Ideas
While grits are delicious on their own, creative toppings take them to a whole new level. Here are some fun topping ideas:
| Topping | Ingredients |
|---|---|
| Shrimp and grits | Sautéed shrimp, Cajun seasoning, hot sauce |
| Chicken and grits | Shredded roasted chicken, gravy |
| Steak and grits | Grilled steak tips, sautéed mushrooms |
| BBQ grits | Pulled pork, BBQ sauce, crispy onions |
| Breakfast grits | Crispy bacon, fried egg, Cheddar |
| Southwestern grits | Chorizo, black beans, Cotija cheese, cilantro |
The possibilities are endless! Use your favorite meats, veggies, cheeses and herbs to customize grits.
Troubleshooting
Even when using the right corn and techniques, grits can sometimes turn out too thin or lumpy. Here are some troubleshooting tips:
- Too thin: Whisk in extra grits a tablespoon at a time until desired thickness is reached.
- Lumpy: Use an immersion blender to smooth out lumps.
- Scraping bottom: Use a thicker bottomed pot and lower heat to prevent scorching.
- Bland: Stir in extra cheese, seasonings, herbs, garlic or other flavor boosters.
With high quality corn, the right grind, generous liquid, low slow cooking, and creative flavors, you can achieve grits perfection. It may take some trial and error to get your technique down, but the results are well worth the effort. Creamy, decadent grits are one of the South’s greatest gifts. Follow these tips to whip up a pot of gold medal grits!
Conclusion
Perfect grits may seem simple, but there are a few key steps to keep in mind. The process starts with quality coarse ground dent corn for the creamiest texture. Cook the grits slowly in plenty of liquid, stirring often. Allow at least 45 minutes to an hour for the grits to fully soften and absorb the liquid. Stirring in cheese, seasonings, and other flavorings kicks the flavor up a notch. Top with anything from shrimp to chorizo to make the grits a hearty meal. Paying attention to the details – the corn, grind, ratio, vessel, and cooking time – helps ensure you’ll get spectacular grits every time. It does take some practice, but keep at it. Your friends and family will thank you when you master the art of incredible, decadent grits.