🔕 🔔

My Basket ()

All questions

Shrimp 'n grits! Failure!!

I've been trying to duplicate the shrimp and grits I was introduced to in Charleston recently to no avail. While my shrimp turn out well, I've been using the recommended stone ground grits and they just don't seem to ever cook to perfection -- or even close. Don't want to go to instant grits, do I? Last night I cooked them as instructed in Craig Claiborne's Southern Cooking. Although he doesn't specify stone ground, that's what I bought, so.......I must have cooked them for nearly an hour and they were still on the watery side. Help!!!!

asked by Fern about 6 years ago
7 answers 1931 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

You can just use regular grits if you don'tt want to use instant or stone ground. They take about 20-25 minutes.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

What was the ratio of water to grits? I usually cook them as 1 cup grits to 2 cups water and I only ever use stone ground.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

I forgot to say that if the grits get too thick as they cook, I stir in cream or half and half. It' sooo good! As we say in the South..it'll make you wanna slap your mama;)

B1766b05 a7c4 4a29 808d 37ff6b05ba68  open uri20141105 13348 1tu7kav
added about 6 years ago

My problem isn't that they get too thick, it's that they don't seem to get thick enough. I've used cream and I've used cheese and butter --- ratios follow recipe directions exactly. Do the stone ground take longer than regular grits? I'm going to try one from Epicurious this weekend which calls for stone ground grits but they're cooked in the top of a double boiler.

Cd4936f2 2555 42a6 bab6 b78ae625f4ec  img 3538
added about 6 years ago

Fern - For the stone ground grits I use a 4:1 ratio, 2 cups milk, 2 cups water to 1 cup grits. Simmer for about 20-30 minutes keeping some liquid on hand in case the grits get too sticky. I add cheese at the very end right before serving.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added about 6 years ago

It can take longer than you think...it really depends on the Grind of the grits.
Here's a good recipe with pictures from Frank Stitt of Highlands Restaurant in Birmingham.

He does wonderful things with those! I had them once topped with sauteed snapper, topped with wild mushrooms, matchstick cut Benton ham, and chives.
(that's not on the menu anymore and isn't in his cookbook...I must try and replicate)

Fbc31129 dd77 4f50 92da 5ddc4a29c892  summer 2010 1048
added about 6 years ago

When do you add the salt? Don't add it until the end because it apparently interferes with the corn's ability to absorb liquid.

I always cook stone ground grits using Anson Mills method and I''ve never had a problem. In a small saucepan, bring 1 cup of water just to a boil; add 1 cup of milk and 1 TBS butter. Stir in 2/3 cup of grits, stir until it comes back to a boil. Turn the heat down to low and cover. Watch it and add more milk as needed. When the grits are creamy and thick (at least 45 min, but it could be an hour), add salt and pepper to taste.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.