The Secret To Cooking Good Grits isn’t really a big secret if you are from the south.
Grits are a delicacy in the south and can be ordered in the finest of restaurants or your favorite fast food spot.
There is a plethora of other food items found mixed into grits. We enjoy cheese grits at our house. My Dad grew up during the depression eating grits and tomatoes as an entire meal. Now we proudly add tomatoes to our Shrimp and Grits recipes.
Grits can be found served at weddings and they are a popular menu item in most restaurants here in the south including fast food restaurants. The most popular place to eat grits is at home as a nice hot breakfast any time of the year. We have a family tradition of enjoying Crockpot Grits at my daughter’s home on Christmas morning.
Southern Living magazine has lots of stories, enticing restaurant dishes and recipes all devoted to grits.
My Grandma made the best grits and I’m about to reveal her secret.
Grandma’s Secret to Good Grits
Cook them low and long, stirring often and salt the water before adding the grits.
Allow the water to come to a complete rolling bowl before adding the grits and stir while adding to prevent lumps. You can use a wire whisk to stir grits but a spoon works just fine too.
It’s true that according to the package directions for quick grits, they are ready to eat in about 5 minutes but if you really want to make a good pot of grits, turn the burner down on low, place a lid on the pot and simmer them at least 20 minutes or more, stirring often.
Easy Fix for too thick grits.
Just add more liquid, stirring as you add. If you want creamy grits, use milk. Water is fine if you don’t want your grits too creamy.
Easy Fix for too thin grits.
Add more grits, usually about 1 Tablespoon at a time. Quick grits are ready to eat in 5 mintues so it really is an easy fix.
I am not sharing a recipe because I don’t use one. Don’t panic, just follow the recipe on the side of the bag, it’s totally accurate.
I’ve been making grits a really long time, ahem, we won’t say exactly how long but I’m sure if you’ve been cooking any length of time, there are some dishes you make without a recipe.
Breakfast for supper is a popular menu item in the colder months at our house and grits is a must have. My grits do start out in a separate bowl but I learned from my Papa to scoop grits on top of my eggs for a special treat, especially when my eggs are over medium! Don’t knock it until you try it.
These are some easy secrets to remember!
Cook grits low and long with a lid on the pot, stirring often.
Add salt to the water before adding the grits.
More water or milk will fix too thick grits.
More grits will fix too thin grits.
If you make them often enough, you’ll get really good at it.
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