Making grits for the first time, any tips?

  • Posted by: Sandeee
  • March 26, 2012
  • 5801 views
  • 8 Comments
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8 Comments

LE B. March 27, 2012
This is my fav recipe- very rich. Remember polenta= grits; grits= polenta.
BEST GRITS IN THE WORLD!: MIKE LEPIZZERA’S POLENTA 10 c.

Adapted from Cucina Simpatica



1 STICK UNSALTED BUTTER

2 T. MINCED GARLIC

2 C. CHICKEN STOCK( or Beef)

6 C. HALF AND HALF ( or 3 c. milk plus 3 c. heavy cream)

2 ½ c. WATER

2 tsp. kosher salt

12-plus turns of pepper grinder

1 tsp. crushed red pepper flakes

2 C. STONEGROUND GRITS or POLENTA

( Anson Mills is the very best and worth the expense)

Pinch Sugar

1- 1½ C. GRATED PARMIGGIANO REGGIANO



In butter, sautee garlic over low heat til golden. Add stock through pepper flakes;

bring to low boil. Slowly whisk in grits, stirring constantly to avoid lumps.With a wooden paddle ,keep stirring over low boil, til very thick and creamy( about 20 min.).

Adjust seasonings, add sugar and parm.



I freeze this in saran pillows, to be defrosted and reheated in the microwave.

Just like new!

 
Sam1148 March 26, 2012
I haven't made them in ages. But if you make them and don't care for them plan here's a recipe I made about decade ago. Rough draft, I still need to tweek it when I make it again.
http://www.food52.com/recipes/16586_shrimp_and_grits_with_an_asian_kick
 
cookinginvictoria March 26, 2012
If the grits look like they are sticking, other than turning the heat down, also try adding a small amount of liquid to the pan. I cook mine on an electric stove now, and once I have added the grits to the pan and the liquid is seriously bubbling away, I turn the heat way down to low, so that they are at a steady simmer. Don't forget to salt your water before adding the grits. And lastly don't try to rush your grits. They will take a while to cook. Just be patient. Other than by taste, you'll be able to tell that they are done by texture. They should hold their shape on a spoon yet also be creamy. The long-cooking kind are infiinitely superior to the short-cooking version. Your family is in for a treat -- good luck!
 
Louisa March 26, 2012
A flat whisk is soooo great for making grits. It keeps them from clumping but also allows you to scrape the bottom and around the edges of the pan.
Your package looks the you have the long-cooking kind, and I agree that keeping the heat medium-low and stirring constantly is good advice.
Most times I use half milk and half water for the liquid.
 
Meatballs&Milkshakes March 26, 2012
Don't forget to whisk as you pour them in, so you don't get lumps!
 
la D. March 26, 2012
:) sounds like you are having a great time!
 
la D. March 26, 2012
Fun! Just keep an eye on the heat, if the pot gets too hot the grits will burn on the bottom. If you have an electric range (rather than gas) it's easy to burn the grits. Also, stir often so the grits don't stick to the bottom of the pot. It's kind of like making oatmeal. Taste the grits to make sure they are cooked- they should have a pleasant bite, but not be too hard. Good music and a glass of wine is all you need to get you through! :)
 
Sandeee March 26, 2012
Wow! Sounds like I can do it. My oatmeal skills
Aren't good, but I won't let that put me off. My son is visiting and we had chicken fried steak (not sure if we did that southern) last night!!!!
 
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