No-Fuss Grits Recipe (2024)

I also make polenta in the microwave (cannot obtain grits where I live). Stirring each 2 minutes and cooking for 9 to 10 minutes gives a great result and this recipe would go well with the method.

Maybe it's non-traditional, but grits and polenta can be more easily made in the microwave or the oven. Much less burn-splatter hazard, and doesn't require so much attention with stirring.

Adding sharp cheddar, as little or up to 6 oz. makes these amazing cheesy grits.

This is a wonderfully easy and successful recipe - one of our favorites. I make it with almond milk, Earth Balance vegan butter, and, on a typical weeknight, leave out the mushrooms and ham. This vegan version is so tasty that I have served it to dozens of non-vegan friends who've loved it -- and not known the difference. Another tweak that works well: Instead of stirring in butter at the end, substitute for the same amount of gorgonzola.

You should use hominy grits, made from nixtamalized corn. You get a lot more nutrients from the corn.

My father( born in Brooklyn) told me this story about grits- He was stationed in the south before being shipped off to Europe in WWII. He was served grits with his breakfast on the base. Being a Yankee he thought it was cream of wheat and put sugar on it. boy did everyone at the table turn and stare! they laughed about it for days.

Geechie Boy grits (and their other wonderful South Carolina products) has changed its name to Marsh Hen. Out of respect for the SC Geechie/Gullah culture. The original owner, a white fellow, was nicknamed Geechie Boy, derived from where he lived, Edisto Island.The new owners changed the name. I believe you can order their grits and corn meal and popcorn online, but we prefer to pick it up when we vacation in that special place, Edisto Beach.

Sara Moulton has a great easy recipe for polenta in the oven-would it work for grits?

Soaked two cups grits for about half an hour in four cups water before cooking. Once bubbling added microwaved two cups milk. Added some hot water as needed. About forty five minutes into it added better than bouillon chicken. Tasted gritty until a full hour and ten had passed. Added a half cup of cream and a couple table spoons of cultured butter. Great with some pan fried haddock and lemon.

Geechie Boy Mill is changing names and becoming Marsh Hen Mill. Their grits are amazing. Try their unicorn grits to add fun color to your meal!

And omitted the extra butter at the end

You can make this bad boy with skim milk and it's still delicious. I topped it with a modified version of Julia Reed's shrimp from her "Shrimp and Grits" -- without tabasco or worcestershire sauce or bell peppers or chopped tomatoes and with white wine subbed in for shrimp stock, but the same levels of everything else. It was amazing.

This is a great basic grits recipe. I used it as a base for eggs poached in spicy garlic greens instead of the mushrooms so I can’t speak to that part, but the grits were fantastic. I actually skipped the butter at the end because they tasted great as they were without it. I used fresh ground popcorn from our winter CSA and the flavor was excellent; if you have access to good popcorn it was worth the extra step.

A lot of commercial products which may be called hominy grits or maybe just grits are just ground corn and are not processed with lye (nixtamalized), this saves them money. When not treated with lye the B vitamins in the corn kernels are not in a form absorbed well by folks. Look at labels of major grit products and see that they have B vitamins added to make then more healthy. I grind my own grits from dent corn kernels without lye processing and take a B complex vitamin capsule daily.

Claudia Roden (sp?) has a recipe for preparing polenta in the oven which I've applied to grits and works very well!--(its in her Italian cookbook p.88 or thereabouts). Essentially you start the grits/polenta on top of the stove, 2 cups--cornmeal/grits, to 6-8 cups liquid-salt butter, start cooking and stirring then as things start to sputter and come together to a smooth consistency -- put the pot (leCrueset) into a 350 oven,securely sealed, not to be peeked at again for an hour or so.

You should use hominy grits, made from nixtamalized corn. You get a lot more nutrients from the corn.

This is a wonderfully easy and successful recipe - one of our favorites. I make it with almond milk, Earth Balance vegan butter, and, on a typical weeknight, leave out the mushrooms and ham. This vegan version is so tasty that I have served it to dozens of non-vegan friends who've loved it -- and not known the difference. Another tweak that works well: Instead of stirring in butter at the end, substitute for the same amount of gorgonzola.

Adding sharp cheddar, as little or up to 6 oz. makes these amazing cheesy grits.

Are these grits for an entree or for breakfast? Grits in the South are eaten both ways, so I think there should be a note as to which these are, or if contemplated as both. Also we don't eat yellow grits down here, unless white grits have been infused with yellow cheddar. And lots of it. Thanks for the Soul Food feature. I enjoyed it and will be using the recipes.