The Best Thick and Creamy Grits Recipe - caramel and cashews (2024)

FAQs

What is the secret to great grits? ›

A higher 5:1 ratio by volume of water to grits ensures they cook through fully with no stubborn, hard bits. The recommended stone-ground grits offer the best flavor and texture, particularly when compared to grits made with commercial varieties with a more consistent grind.

The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.

Creamy, cheesy piping-hot grits topped with spicy sausage – I don't think it gets much better than that on a cold day. Breakfast, lunch or dinner – this dish is perfect anytime! Aside from lots of delicious cheese, these grits get their extra creaminess by cooking them in milk.

More hacks for creamy and flavorful grits

Even if you do use cream and butter, cracking an egg will only make your grits even creamier. You can also use the egg hack for cheese grits, adding shredded cheddar to the grits along with seasoning and the cracked egg before stirring it all together.

A little brown sugar, dried fruit, shredded apple, maple syrup, honey, milk, cinnamon, and/or other sweet breakfast stir-ins work wonderfully. Cheesy grits: Any cheese can dress up grits. Stir in shredded cheddar, Monterey Jack, pepper cheese, provolone, or Swiss, or add feta or goat cheese crumbles.

Oatmeal has more fiber and protein, grits have more iron and B vitamins. However, oatmeal has a lower glycemic index. So for blood sugar control, oatmeal could be a better option. But when balanced right, both oatmeal and grits can fit into a healthy diet.

The proportions for cooking grits that almost always gives you perfect stone-ground grits is 4 parts liquid to 1 part dry grits. Be sure to put about 1 teaspoon of salt per dry cup of grits in the mixture when you start. This proportion will work whether it is on the stovetop or the crock pot or whatever.

Serving Southern Grits

We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage). But they also make a delicious bed for stove-cooked beans or sautéed greens, and are a welcome side for weeknight dinners and holidays, too.

How do you upgrade grits? ›

Milk adds creaminess and a touch of sweetness—ideal for cheese grits—while cream adds even more richness to grits in a breakfast casserole. Buttermilk adds a bit of tanginess to recipes like our Buttermilk Stone-Ground Grits.

The proportions for cooking grits that almost always gives you perfect stone-ground grits is 4 parts liquid to 1 part dry grits. Be sure to put about 1 teaspoon of salt per dry cup of grits in the mixture when you start.

Instant grits are precooked and then dehydrated, and unfortunately, they lose out on their flavor and their texture. Real grits require you to slow down and cook at a lower temperature.