The Best Thick and Creamy Grits Recipe - caramel and cashews (2024)

FAQs

What is the secret to great grits? ›

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.

Make them creamier by cooking longer. Some folks add milk to the water and say that helps as well. The issue with using milk is scorching. Frequent whisking or stirring is essential with all types of grits.

No matter which variety, yellow or white, the beauty of grits is their versatility and ability to take on most flavors paired with them, although they are always best when cooked with milk instead of water. The flavor and consistency difference is truly amazing.

Cook with water; finish with dairy.

The taste of grits finished with cream is divine, and you get to avoid the cooked-milk flavor of other methods.

Cream is very fatty and can over-thicken grits when too much is added. Use mostly water and add a small amount of cream, such as the 1/4 to 1/2 cup recommended by our test kitchen. If you want a stronger dairy flavor, you can use a mixture of half milk and half water along with the cream.

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.

the grits until thickened and the grains are tender with just the touch of a bite, similar to a grain of rice, about 10-15 minutes. If the grits thicken too quickly, but the grains are still hard or chewy, whisk in another 1/4 C of warm water to the pot and continue cooking until they're like you want them.

It doesn't taste like egg, not really, but it makes the grits taste richer, with a more cohesive, rib-sticking texture. It's also an easy way to sneak a little more protein in there—six grams per egg—and I've found it amplifies the cheesiness of cheese grits, without adding any extra dairy.

The small bits won't suffer from a longer simmer. See, grits won't get mushy like grains—they'll just get creamier. So just do what you did. Keep the party going on low heat and keep on whisking.

What is the best consistency for grits? ›

Deciding when your grits are done is a personal choice, and will determine your total cooking time. Some people like their grits more on the runny side with a little gritty texture still remaining, others want them creamy and thick but flowing, and some want them so stiff they're able to hold their shape when dolloped.

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 Instructions

Press grits into bottom and up sides of 2 cup capacity ovenproof ramekins or baking dishes sprayed with nonstick spray. Make indentation in center of grits. Break egg into indentation. Bake 15 minutes or until egg is desired doneness.

If they turn out kind of runny, we put them in a bowl and eat with a spoon. If they're nice and fluffy, we put them on a plate and eat with a fork. That's how. Is it common for Southerners to eat grits and eggs for breakfast?

Baking soda breaks through the structure of the grains of corn, encouraging gelatinization of the grits' starches so that they absorb liquid, thicken up, and get creamy in no time.