How to Cook Grits
Grits are definitely at the top of the charts as far as both comfort food and southern food, and there are plenty of restaurants in Savannah, GA that serve a decent rendition of shrimp and grits. One of the most important things to remember when cooking grits is to cook them slowly, at a low heat. This maximizes the flavor and creaminess of the grits. You will also want to whisk your grits pretty much constantly throughout the cooking process - this helps keep the grits from getting lumpy.
You can cook grits in either water or milk, or a mix of both. A mixture of both can be ideal for texture. You can also use vegetable or chicken stock instead of water for a different kind of flavor. Regardless, you'll want to cook with 4 cups of liquid for every cup of grits.
There are three or four types of grits you'll run across at the grocery store, including traditional grits, instant grits, and hominy grits. Watch out for polenta products pretending to be grits. Unless you are in a hurry, you probably want to use traditional/old-fashioned or hominy grits for an authentic grits experience.
If you're going for creamy grits, you'll want to combine butter, heavy cream, and milk. Start with a medium sauce pan and heat up 4 cups of milk (such as whole milk) on high heat. Stir every so often to prevent the milk from burning. Wait for the milk to boil, then reduce the heat to medium-low. Gradually whisk in the a cup of grits and a bit of salt. Cook the grits for about 25-28 minutes. Stir frequently to keep the grits smooth and lump-free, particularly in the first few minutes of cooking.
Test a spoonful of grits in your mouth to make sure the texture is smooth and the grits are fully cooked. Take the sauce pan off the heating element and stir in two tablespoons unsalted butter, a quarter cup of heavy cream, and a half cup of milk. Now your grits are ready.
If you prefer cheesy grits to creamy grits, combine two cups of water with two cups of whole milk and bring to a boil over high heat in a medium saucepan (stir enough to prevent burning). Again, reduce heat to medium-low heat and add a cup of grits and a teaspoon of salt while whisking. Again cook for about 25-28 minutes and stir frequently, especially the first few minutes (prevents lumps). Now that the grits are smooth and fully cooked, you can remove from the heat and add two tablespoons unsalted butter, a half a cup of half-and-half, one-and-a-half cups of cheddar cheese (or whatever cheese you prefer). Your cheesy grits are ready.
One additional thing you can do is skim the grits. Just after you add the grits to your liquid, use a spoon or strainer to take out the little bits of husk that come to the top. These bits of debris won't cook with the grits and will mess up the texture.
You can cook grits in either water or milk, or a mix of both. A mixture of both can be ideal for texture. You can also use vegetable or chicken stock instead of water for a different kind of flavor. Regardless, you'll want to cook with 4 cups of liquid for every cup of grits.
There are three or four types of grits you'll run across at the grocery store, including traditional grits, instant grits, and hominy grits. Watch out for polenta products pretending to be grits. Unless you are in a hurry, you probably want to use traditional/old-fashioned or hominy grits for an authentic grits experience.
If you're going for creamy grits, you'll want to combine butter, heavy cream, and milk. Start with a medium sauce pan and heat up 4 cups of milk (such as whole milk) on high heat. Stir every so often to prevent the milk from burning. Wait for the milk to boil, then reduce the heat to medium-low. Gradually whisk in the a cup of grits and a bit of salt. Cook the grits for about 25-28 minutes. Stir frequently to keep the grits smooth and lump-free, particularly in the first few minutes of cooking.
Test a spoonful of grits in your mouth to make sure the texture is smooth and the grits are fully cooked. Take the sauce pan off the heating element and stir in two tablespoons unsalted butter, a quarter cup of heavy cream, and a half cup of milk. Now your grits are ready.
If you prefer cheesy grits to creamy grits, combine two cups of water with two cups of whole milk and bring to a boil over high heat in a medium saucepan (stir enough to prevent burning). Again, reduce heat to medium-low heat and add a cup of grits and a teaspoon of salt while whisking. Again cook for about 25-28 minutes and stir frequently, especially the first few minutes (prevents lumps). Now that the grits are smooth and fully cooked, you can remove from the heat and add two tablespoons unsalted butter, a half a cup of half-and-half, one-and-a-half cups of cheddar cheese (or whatever cheese you prefer). Your cheesy grits are ready.
One additional thing you can do is skim the grits. Just after you add the grits to your liquid, use a spoon or strainer to take out the little bits of husk that come to the top. These bits of debris won't cook with the grits and will mess up the texture.