How to Cook Grits, and Why You Should

Gentle Readers, it is no secret that The Practical Cook is deeply Southern in all things food, and grits are a cornerstone of that tradition. If you think you hate grits, read on, perhaps I can change your mind.

Green Eggs, No Ham (Plus Grits), Locally Grown

Green Eggs, No Ham (Plus Grits), Locally Grown

What’s more, I recently discovered the wonder of Indian grits (upma). Fine, they aren’t really grits, but they make me think of a spicy polenta. And there is yet one more example. If it’s good enough for Italy and India, it’s good enough for me. And you too.

Hello upma (aka Indian Grits).

Hello upma (aka Indian Grits).

How to Cook Grits (Recipe) and Why You Should

I make grits, at least local ones or ones that are not quick or instant, at 1 part grits to 4 parts water, healthy 1/2 teaspoon of salt. Bring water to a bowl, slowly pour in salt and grits, stirring constantly. This will prevent lumps. If you’re into lumps, ignore this entreaty. Lower heat to lowest setting, and cover, putting lid slightly ajar if you experience overbubbling.

Grits are a great place to practice your salting skills.

Grits are a great place to practice your salting skills.

Cook for at least 20 minutes, taste. Adjust seasoning as needed. Add a splash of milk. Yes, a splash of milk, the amount is up to you. Cook for another 5 to 10 minutes. Taste again, the grits will be creamier. Finish with a pat of butter, a smattering of cheese, some chopped green onions, or a combo of your choice.

Keep your French Toast company with some bacon, and grits, and eggs, and . . .

Keep your French Toast company with some bacon, and grits, and eggs, and . . .

Why should you cook grits from scratch? Because it’s simple, because they are cheap way to practice your mad skills, and because they are delicious. They are an infinitely flexible base. They pair with breakfast, naturally, but also with black beans and chorizo. They are corn, go crazy.

Grits go with everything. Especially breakfast for dinner.

Grits go with everything. Especially breakfast for dinner.

Do not dismiss grits until you’ve tried your hand at making them. If you detest the textureless wonder that is Instant or (heaven forbid) Flavored grits packets, try the quick grits, and then progress to artisanal. You are welcome in advance.

How do you like your grits? (I will admit red-eye gravy is my favorite way, but cheesy with green onions or herbs is a close second.)

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Up next: All Hail the Pudding Pop!

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3 Comments

Filed under Recipes

3 responses to “How to Cook Grits, and Why You Should

  1. Pingback: Reader Questions: Your Kitchen Dilemmas, Solved | The Practical Cook

  2. Diana

    I love your comment: if it is good enough for India and Italy it is good enough for me!

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