The Best Southern Cheese Grits Recipe In Georgia - The Domestic Diva (2024)

FAQs

What is the secret to good grits? ›

Southern Living Test Kitchen Director Robby Melvin prefers to cook grits in a mixture of water and heavy cream. "I use mostly water with 1/4 to 1/2 cup of cream. The water does the trick to tenderize the grits, and the cream adds an obvious richness and creaminess to the finished product," he says.

To me, Southern grits are defined by their sourcing. Anson Mills is one of the most popular small-batch brands, but you can also find brands like Palmetto Farms and Geechie Boy Mill at some grocery stores across the country. Polenta Versus Grits: What's the Difference?

Creamy, cheesy piping-hot grits topped with spicy sausage – I don't think it gets much better than that on a cold day. Breakfast, lunch or dinner – this dish is perfect anytime! Aside from lots of delicious cheese, these grits get their extra creaminess by cooking them in milk.

Cover and let the grits soak overnight at room temperature. If you are not soaking the grits, proceed directly to the next step. Set the saucepan over medium heat and bring the mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes.

Toppings for Grits

Whether you like a sweet start to the day or something more hearty tasting, these grits can be topped with a wide range of ingredients. Sweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries.

Easily achieve the perfect creamy texture and save yourself some serious time in the kitchen by utilizing the little-known tip of adding baking soda to the pot. Just a pinch added early in the cooking process helps the grits to thicken up and can cut the needed cooking time in half.

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"Grits are inherently Southern, so they identify as a taste of the South across cultures," she says. Murray theorizes that grits can be traced back much further than to the kitchens run by African American and white women in the antebellum South.

Grits are a creamy Southern dish made from ground corn. While they're high in carbs and can increase blood sugar, you can eat them in moderation if you have diabetes. Just be sure to pair this savory porridge with healthy, low-carb ingredients and choose less processed, stone-ground varieties when possible.

Grits alone are not high in fat, but they often have butter, oil, or cheese added, adding a significant amount of saturated fat and calories. Be mindful of the preparation method and choose a variety of lower-calorie items like vegetables and fruit to serve with them.

What do grits do to your body? ›

A Quick Review

They provide carbohydrates, fiber, and several important vitamins and minerals. Grits are also naturally gluten-free and low in fat and sodium. Grits can be eaten at any meal and they are especially nutritious when paired with vegetables, fruits, unsaturated fats, and lean protein sources.

Conclusion. Adding grits to your dietary plans is a great move. They are a versatile food option that's packed with iron, B vitamins, antioxidants, and several other nutrients. As with all other foods though, be mindful of the possible downsides like nutrient loss during production and a high carb count.

Cooking Grits for Yourself or a Crowd

Reduce the heat to low, cover, and simmer until cooked through, 6 to 8 minutes, stirring occasionally. If you want the grits to cook longer and be more creamy, add a little more water, and return to the heat and simmer, stirring, uncovered, until done.

Directions. Combine 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes.

Proper Grits Technique

At home, I'll often start with a 4:1 ratio by volume of water to grits, and if the grits aren't fully cooked through by the time they've thickened, I'll add more water, bumping the ratio up to 5:1.

Grits are often cooked in either milk or water; we prefer a combination of the two for silky grits that aren't too heavy. For additional flavor, substitute water with chicken or vegetable stock. Grits require a 1:4 cup ratio of grain to liquid.

Even if you buy 5-minute grits, don't cook your grits for only five minutes. Part of what makes the grits all creamy is the time they get to soak in the water.

A higher 5:1 ratio by volume of water to grits ensures they cook through fully with no stubborn, hard bits. The recommended stone-ground grits offer the best flavor and texture, particularly when compared to grits made with commercial varieties with a more consistent grind.