Commercially produced grits are coarsely ground hominy (corn, treated with lye). Corn masa is similar, but more finely ground. Traditional grits are stone-ground maize (corn) that has been sifted to isolate the middle-sized granules, coarser than the product used in baking as corn meal.
Grits are a common breakfast food in the southern USA. They are often served much like oatmeal or as a side dish with fried or scrambled eggs. Unlike oatmeal, grits are often topped with cheese. Another recipe can be found at Cookbook:Hominy Grits.
For 4-6 servings:
- 4 cups boiling water
- 1 cup grits
- ½ to 1 tsp salt
- Black pepper to taste
- Butter or margarine
- Grated cheddar cheese
- Bring the water to a boil in a 1-2 quart saucepan.
- Add the grits, stirring constantly.
- Reduce heat to low, stirring occasionally until until grits begin to thicken.
- Cover and continue to cook on low heat for about 5 to 6 minutes. Stir occasionally to avoid sticking. Stir in a small amount of water if the grits become too thick.
- Adjust the seasoning before serving, adding black pepper to taste.
- Serve with a pat of margarine, butter, or grated cheese on top.
Notes, tips, and variationsEdit
- The recipe above may be used to prepare stone-ground grits, but cooking time must be increased to at least 25 minutes. Some cooks prefer a longer cooking time—approximately 45 to 50 minutes. If the grits become too thick or begin to stick, stir in ⅛-¼ cup boiling water.
- Many Southerners prefer to substitute milk for 1 or 2 cups of the water, especially if the grits are to be served as part of a main dish, such as shrimp and grits.