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

FAQs

What is the secret to great grits? ›

Soak your grits overnight before cooking for best results.

This is a tip I learned from Nashville-based chef and cookbook writer Sean Brock. When you soak your grits overnight, they cook faster and taste creamier.

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.

Even if you buy 5-minute grits, don't cook your grits for only five minutes. Part of what makes the grits all creamy is the time they get to soak in the water. Making them softer and allowing them to merge together to form all the creamy goodness. I repeat creamy grits are not made in five minutes.

It doesn't taste like egg, not really, but it makes the grits taste richer, with a more cohesive, rib-sticking texture. It's also an easy way to sneak a little more protein in there—six grams per egg—and I've found it amplifies the cheesiness of cheese grits, without adding any extra dairy.

Toppings for Grits

Whether you like a sweet start to the day or something more hearty tasting, these grits can be topped with a wide range of ingredients. Sweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries.

Depending on the kind of grits you're making, you can replace some of the water with stock or broth (chicken or vegetable) or with dairy such as milk, heavy cream, or buttermilk. Milk adds creaminess and a touch of sweetness—ideal for cheese grits—while cream adds even more richness to grits in a breakfast casserole.

Adding grits to your dietary plans is a great move. They are a versatile food option that's packed with iron, B vitamins, antioxidants, and several other nutrients. As with all other foods though, be mindful of the possible downsides like nutrient loss during production and a high carb count.

Easily achieve the perfect creamy texture and save yourself some serious time in the kitchen by utilizing the little-known tip of adding baking soda to the pot. Just a pinch added early in the cooking process helps the grits to thicken up and can cut the needed cooking time in half.

However, cracking an egg into your grits is an easy step that'll amp up their creaminess and add an underlying savoriness to complement their earthy corn flavor. Adding a raw egg directly to dishes is a widely used technique, employed to thicken soups, sauces, and even pasta.

Grits, which are made from crushed or ground corn and have roots in Native American culture, are widely consumed by Southerners in a variety of ways. Me? I personally like mine with sausage, cheese, and an over-medium egg for the ultimate combination of flavor and texture.

Why are my grits always watery? ›

The culprit behind runny grits

Also, don't forget to lower the heat after you bring the grits and liquid mixture to a boil. Likewise, it's important to note that you usually can't just eat your grits as soon as the hour's cooking time is up. The grits will need to set a little to thicken, off the heat.

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.

Spoon the leftover grits into the pan, and add a small drizzle of water, milk, or broth to the grits. Allow the dish to heat on low, constantly stirring and breaking up lumps as you stir. If the grits become too thick or clumpy, add more liquid to the mix while stirring.

Before turning on the stove, artisan grain producer Anson Mills recommends soaking the grits overnight for a “superior” texture. This step also reduces the cooking time by about 50 percent, which can take from about 20 minutes to 1 hour or more, depending on the type of grits and desired consistency.