The Best Way to Cook Grits: Use Milk - The Dairy Alliance (2024)

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The Best Way to Cook Grits: Use Milk - The Dairy Alliance? ›

Bring the milk to a simmer in a large saucepan over medium heat, stir so it doesn't scorch. Whisk in grits, salt and pepper into the milk and cook, stirring rapidly, for 4 minutes or until the grits thicken.

Depending on the kind of grits you're making, you can replace some of the water with stock or broth (chicken or vegetable) or with dairy such as milk, heavy cream, or buttermilk. Milk adds creaminess and a touch of sweetness—ideal for cheese grits—while cream adds even more richness to grits in a breakfast casserole.

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.

You can also use anything from whole to skim milk, but for quick grits I don't recommend using anything heavier than half-and-half because it's too thick. The grits won't absorb it so you'll just be eating milky grits. Salted butter: Use unsalted if you're watching your sodium.

Serving Southern Grits

We always add cheese to our grits — either Parmesan or sharp cheddar. But you can certainly skip the cheese altogether; some people prefer theirs without. We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage).

For a single serving, place 1 cup water and 1/4 teaspoon salt in a saucepan over medium-high heat. When boiling, stir in 1/4 cup grits. Reduce the heat to low, cover, and simmer until cooked through, 6 to 8 minutes, stirring occasionally.

🧀1. Heat + Soak Grits: Much like cashews, this allows grits to soften, cook faster, and become more creamy. 🧀2. Boil grits for 20-30 minutes uncovered, but make sure to stir regularly to avoid lumps.

TIP:For thicker grits decrease water; for thinner grits increase water. Serve with any of the following: margarine, butter, cheese, red-eye gravy or as a hot cereal with milk and sugar.

The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.

Are grits healthier than oatmeal? ›

Oatmeal has more fiber and protein, grits have more iron and B vitamins. However, oatmeal has a lower glycemic index. So for blood sugar control, oatmeal could be a better option. But when balanced right, both oatmeal and grits can fit into a healthy diet.

Stone-ground grits, made from whole corn kernels, contain more vitamins and minerals than regular, highly processed grits. The corn kernel pericarp and germ are removed, leaving just the starch when processing quick, instant, or regular grits.

Southerners love `em. And never shall the two sides meet. It`s a tradition. ”Northerners don`t like grits because they expect them to have a lot of taste,” says Carl Allen, owner of Allen`s Historical Cafe in Auburndale, Fla.

How should you actually thicken grits? First, you should make sure that the grits are, in fact, too runny. If you've never cooked grits before, you may not realize that, like polenta, they tend to set up once you take them off the stove, especially if you've added a lot of butter. Another option is to recook the grits.

Quick and regular grits: The only difference between these types is in granulation. Quick grits are ground fine and cook in 5 minutes; regular grits are medium grind and cook in 10 minutes. Instant grits: These fine-textured grits have been precooked and dehydrated. To prepare them, simply add boiling water.

No matter which type you use, butter and simple seasonings like salt and black pepper, garlic powder, or a dash of hot sauce bring out the flavor of the grits. In addition, once you've cooked up your grits, you can add more stir-ins or toppings to make them savory or sweet.

Before turning on the stove, artisan grain producer Anson Mills recommends soaking the grits overnight for a “superior” texture. This step also reduces the cooking time by about 50 percent, which can take from about 20 minutes to 1 hour or more, depending on the type of grits and desired consistency.