Unleash the Flavor of the South with Creamy Grits
Grits, a staple in Southern cuisine, are a versatile dish that pairs perfectly with eggs, ham, and braised meats. But what makes grits so special? It’s the coarsely ground white or yellow corn that’s simmered in liquid to create a soft, porridge-like side dish.
The Perfect Accompaniment
Take, for instance, the shrimp and tasso recipe from Maxie’s Supper Club in Ithaca, New York. The creamy texture of grits complements the bold flavors of the dish, making it a match made in heaven.
Getting Started
When it comes to buying grits, you can find them in most large grocery stores. Look for white or yellow corn grits, which are sometimes labeled as grits/polenta. If you can’t find corn grits, hominy grits can be used as a substitute.
A Simple yet Satisfying Recipe
This easy recipe yields 4 servings and takes approximately 30 minutes to prepare. Here’s what you’ll need:
Ingredients:
- 1 1/2 cups water
- 3/4 cup whole milk, plus more as needed
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground white pepper, plus more as needed
- 3/4 cup yellow or white corn grits (not instant)
Cooking the Grits
Combine the water, milk, cream, butter, salt, and white pepper in a medium saucepan with a tight-fitting lid over medium heat. Bring the mixture to a simmer, then stir in the grits and bring to a simmer again. Cook for 1-2 minutes, or until the grits float to the surface.
The Finishing Touches
Cover the saucepan, remove it from the heat, and let it sit for at least 10 minutes. Whisk the mixture until smooth, then taste and adjust the seasoning as needed. If the grits are too thick, whisk in additional milk to reach the desired consistency.
With these simple steps, you’ll be enjoying creamy, delicious grits in no time!
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