Pure and Simple Grits

Grits are a southern staple. They are the American version of polenta. A porridge of coarse ground cornmeal that is high in iron, B vitamins and contains fiber and protein. Grits make the perfect vessel for spicy grilled shrimp, poached egg, braised collard greens, slow-cooked barbequed and stewed meat, and gumbo.

When you think of grits, you probably think of cheesy grits first. And don’t get me wrong, I love cheesy grits and you could certainly add cheese to this recipe if you wanted. But these grits are grits in their simplest purest form. This recipe proves that Southern food need not be excessively indulgent. It proves that grits are an ingredient worth showcasing for their own merit. These grits require only a handful of simple inexpensive ingredients and this side dish is dairy-free, gluten-free and can easily be made vegan. The cost per serving for this hearty and versatile side dish is less than 25 cents. If this dish isn’t part of your regular weekly meal plans, it should be.

Its worth making a big batch of these grits for leftovers. The next day, you can enjoy grits topped with a poached egg and bacon lardons or sausage, one of my favorite breakfasts. Aside from being incredibly economical they are also efficient for the home cook. Leftover grits can be transformed easily into an entirely different side dish for an entirely different meal later in the week- grilled grits cakes. Simply pour the porridge out in an oiled rectangular dish 1/2-1 inch thick and cool overnight in the fridge. The next day (or days later) the grits can be cut into “cakes” and grilled or pan-fried.

Because this recipe is all about highlighting grits, it is important to use the highest-quality grits you can find. I use white corn grits from Early Bird Farm and Mill out of Nevada City, California. It’s worth seeking out the best grits you could possibly get your hands on for this recipe. But if you are not motivated to do so (no judgement here) and just want to pick something up at the store, Bob’s Red Mill makes a pretty good product that is widely available all over the U.S.

Grits Variations

• Cheese Grits. Once the grits have finished cooking, remove from the heat and stir in grated cheese one handful at a time to your liking. I like a good sharp cheddar for this.
• Grits cooked in whey. Whey is the clear protein-rich, slightly sweet liquid byproduct that is left after making ricotta, and other cheeses. Whey and corn is a magical pairing. I recommend adding whey to creamed corn, cornbread and corn chowder if you have it. Cornmeal cooked in whey is one of those things that I enjoyed making at the restaurant with one of our kitchen byproducts. I realize that this is less practical for the home cook… but if you try my Home-Made Ricotta + Whey recipe, you too can have some whey on hand to play around with.
• Sweet grits. A sweet breakfast porridge (or dessert). Simply omit the garlic and bay. And add sugar, brown sugar, honey, maple syrup, or sorghum syrup. Serve with fresh fruit.

Pure and Simple Grits

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• Author: Kara Taylor- Home Cooks Guide
• Prep Time: 8 passive hours
• Cook Time: 1 hour
• Total Time: 0 hours
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: Southern
• Diet: Gluten Free

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Description

This classic Southern staple is made with just a handful of inexpensive ingredients and can feed a group for just pennies per person.  It’s worth making extra for grilled grits later in the week.

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Ingredients

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1 cup grits

7 cups water 

1– 1 1/2 teaspoons salt

2 bay leaves

2 garlic cloves or Smoked Garlic Cloves

1 Tablespoon fat (butter, oil, duck fat, chicken fat, or bacon fat)

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Instructions

In the morning, combine the water and grits in the pot you will use to cook them.  Stir them and let sit until dinner time.

Using a fine mesh sieve, skim the surface of the water to remove the …….

Stir the mixture and turn on the burner.  Bring the grits and water to a boil, stirring often.  Add the salt, garlic, and bay.

Turn the mixture off and let it sit, covered, for 30 minutes.

Bring the pot back to a boil, reduce the heat to low, and simmer, stirring the pot and scraping the bottom frequently for 30-45 minutes.  If you would like the grits thicker, continue cooking and stirring until thickened to your liking (beware of molten splatters).

Serve the grits right away.

Leftovers should be poured into a shallow dish while still pretty warm and liquidy.  The next day, or whenever you plan to use them, you will be able to cut into squares or rounds and pan fry or grill the grits cakes.  You can also reheat as a porridge with more water (or milk/broth) and whisk until smooth.

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Notes

Variation:

1) For a special treat, substitute all or some of the water for whey, a byproduct of making ricotta and other cheeses.

2) For cheesy grits, after the grits are finished cooking, stir in grated cheese one handful at a time until it reaches your preferred level of cheesiness.

3) For sweet grits, omit the garlic and bay and add sugar, brown sugar, honey, maple or sorghum syrup.