Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
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26 Comments
Julia
January 6, 2018
AKA "Girls Raised in the South"...! Grits is a food group, right? Happy new year!
robin L.
February 9, 2015
Oh, how I LOVE cheese grits. I live in Chicago, and both the Wishbone and Big Jones restaurants make cheese grits that make you so happy you indulged...I want to make some at home, and I'm looking at my bag of Bob's Red Mill Organic Polenta Corn Grits...is this product for good old delicious grits? (the 'polenta' is giving me doubts.)
glutwin
April 8, 2014
I loved grits when we had the pleasure of living in Birmingham, Alabama (second son born there!!)….Has anyone heard of "Dirty Grits"….with coffee as an ingredient?! I would love to know …as it seems I remember having this version and loving it!
Luvtocook
March 29, 2014
I never ever liked grits until I moved to Florida and my Georgian next door neighbor's cheese grits tempted me. Divine! I love cheese grits made with a quality sharp cheddar! Without cheese, grits are kinda blah, but I grew up in Missouri so maybe you have to be a Southerner to really love all grits.
Katherine
March 27, 2014
My mother always cooked them in milk in a double boiler. I grew up in Memphis and sampled lots of grits. Hers were by far the best!
Susan G.
March 27, 2014
I am a southerner and I have been raised eating grits with my eggs for breakfast. I use organic grits (no GMO) and cook them for 1 or a crowd in my microwave or you can simmer on the stove top. I prefer to cook them in the microwave. I use a large bowl to allow room for the grits to not boil over. I use a coffee measure spoon of grits to 1/2 cup of water per serving. 3 minutes is all it takes to cook 1 serving, longer for more serving. easy peasy
Virginia W.
March 27, 2014
That's great Susan -- my mama eats grits every morning for breakfast. I will have to tell her your easy peasy technique! Thanks so much for reading! Bon Appetit, Y'all! VA
xmascarol
March 26, 2014
Grits are not just ground whole corn. They are made from Hominy, which is a process done to corn, taking the hush off . I don't know how it's done commercially but back home we did it using lye or pickling lime. After you soak the corn, you cook the corn in the lime and that removes the corn skin. Then you dry the hominy and use it as is or grind it into grits! If you ask me, there's not much whole grain nutrients left in grits, but they're downright good! It's the equivalent of cream of wheat or cream of rice,really .
Virginia W.
March 27, 2014
xmas carol - you are correct, there are hominy grits, but there are also whole grain/kernel stone ground grits, and grits. Hominy is made from corn kernels soaked in an alkaline solution of water and lye to remove the corn kernel’s outer hull. When hominy is dried and coarsely ground the result is hominy grits. Stone ground grits are made when whole kernels are ground on two stones just like they did centuries ago. Shelf stable grits, quick grits, and instant grits have had the bran and germ removed. They have little flavor. Stone-ground grits are found online and in gourmet markets. Thanks so much for reading!
Kathleen T.
March 26, 2014
I've tried to make grits in a slow-cooker so they'd be ready in the morning when I got up, with little success. Anyone know how to do this?
Virginia W.
March 27, 2014
Kathleen - alter the ration to 6:1 and only use water. (Dairy will scorch.) Then, cook them overnight and add butter or heavy cream or cheese once they are cooked completely. I always do this for Christmas morning and it works like a charm! Thanks for reading! Bon Appetit, Y'all - VA
Jaye
March 26, 2014
I've never eaten grits I think because I'm a little intimidated by them. every time I'm in the cereal aisle I see them, stop , stare at the boxes then move on out without a box sitting in my cart.. I don't live in the South.. I live in Northern California and maybe I think it's a southern delicacy only. What am I missing? Are grits really that delicious?
Baker1961
March 26, 2014
Well, the flavored ones in the little packets aren't very good. If you want to try grits, get some stone ground ones and make them yourself like this recipe.
Virginia W.
March 27, 2014
Oh Jaye - yes! If you get really good grits they taste like corn. You can order good ones online if you can't find in NoCA - try Anson Mills or Hoppin' John. Thanks for reading! Best VA
walkie74
November 25, 2014
And as Virginia pointed out, Bob's Red Mill is delicious. Those can be found in most Safeway or Lucky's.
Tide
January 29, 2015
"Are grits really that delicious?"
Grits with pat of butter or little red-eye gravy on top with fried eggs and sausage, bacon or ham on the side? Yes! Yes! Yes!
Grits with pat of butter or little red-eye gravy on top with fried eggs and sausage, bacon or ham on the side? Yes! Yes! Yes!
M W.
March 26, 2014
yermalove
March 26, 2014
Only that grits expand to their very best after a long slow simmer. If you like how they taste the way you are making them, then you are doing nothing "wrong". :)
yermalove
March 26, 2014
Love grits. I like mine on the runny side, so up the ratio to 6:1, with extra liquid (kept hot) to thin the grits during the cooking process, if need be.
Stephanie D.
March 26, 2014
I use heavy cream and butter to finish grits. and cheese, white cheddar to be exact.
fffalcon
March 26, 2014
I've found that at high altitude it works better to bring the grits and water to a boil at the same time.
MJLawe
March 24, 2014
I spent many summers at my father's family home in Alabama. As a result, grits is my first food love. My New York friends don't get it, but they need to. There's nothing more insanely good than grits with that pat of butter on top waiting for you every morning.
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