The Best Southern Cheese Grits Recipe In Georgia - The Domestic Diva (2024)

FAQs

What is the secret to good grits? ›

Follow these tips for creamy, flavorful grits. Grits are a Southern soul food staple and the ultimate creamy comfort food. 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.

Since grits typically lack flavor, they are often cooked with butter, cheese, cream, or gravy, and topped with shrimp, mushrooms, ham, or bacon. Shrimp and grits, a traditional Southern preparation, serves as many peoples' introduction to rich, creamy grits.

Creamy, cheesy piping-hot grits topped with spicy sausage – I don't think it gets much better than that on a cold day. Breakfast, lunch or dinner – this dish is perfect anytime! Aside from lots of delicious cheese, these grits get their extra creaminess by cooking them in milk.

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.

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.

Similar to the rice in tamago kake gohan, the hot grits gently “cook” the egg, turning the slippery white and runny yolk into a creamy, emulsifying sauce.

What is the secret to creamy grits? The secret to a creamy texture is adding milk (or even heavy cream) along with water to the liquid mixture. That's why we like to use half water, half milk for this recipe.

For 1 serving: Combine 1-1/3 cups water and 1/8 tsp. salt with 1/3 cup Dixie Lily Grits in a 1-quart bowl. Microwave at HIGH 4-5 minutes, stirring occasionally. Let stand until desired consistency.

The state of Georgia declared grits to be its official prepared food in 2002. A similar bill was introduced in South Carolina to name it the official state food, but it did not advance.

Grits is known as hominy in South Carolina

While grits is made from hominy corn, in the rest of the US, "hominy" refers to the whole hominy corn kernels. Cooked hominy kernels can be found in canned vegetable sections in supermarkets, or frozen, and are regularly used in casseroles, soups, stews, or eaten as it is.

How do most southerners eat grits? ›

Serving Southern Grits

We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage). But they also make a delicious bed for stove-cooked beans or sautéed greens, and are a welcome side for weeknight dinners and holidays, too.

The starch in the ground hominy meal that comprises grits transforms them into a creamy, grainy consistency. However, cracking an egg into your grits is an easy step that'll amp up their creaminess and add an underlying savoriness to complement their earthy corn flavor.

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.

Grits are a good source of complex carbohydrates, providing energy to your body. They are also a good source of fiber, which can help to regulate digestion and promote a healthy gut. Grits are low in fat and cholesterol, making them heart-healthy food choices.

Serving Southern Grits

We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage). But they also make a delicious bed for stove-cooked beans or sautéed greens, and are a welcome side for weeknight dinners and holidays, too.

Easily achieve the perfect creamy texture and save yourself some serious time in the kitchen by utilizing the little-known tip of adding baking soda to the pot. Just a pinch added early in the cooking process helps the grits to thicken up and can cut the needed cooking time in half.

Soaking grits in water overnight and cooking them in their soaking liquid reduces their cooking time by about 50 percent. In real terms, this means 1 cup of grits, unsoaked, cooks in about 90 minutes; soaked overnight, they cook in about 50 minutes. Either way, don't rush these grits.

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.