Today a kitchen basic to share with you how I make this southern classic! Creamy milk grits. These are the creamiest grits you have ever tasted and if you have never tackled making grits yourself then you are in for a treat! These are creamy with the subtle flavor of corn and they are filling and delicious and perfect for a hearty addition to breakfast, or served savory with supper.
I start off by using my favorite brand of grits which is Bob's Red Mill White Corn Grits or Polenta. I will say that I do not make them according to the directions on the back of the package because if I do, they will turn out like cement. I prefer my grits to be much creamier than that and less wall paper paste-esque. Everyone has their own preference when it comes to grits. This is mine.
I make what old time southerners refer to as milk grits. This just refers to the fact that the liquid contains milk. Mine contains milk and cream as well as water. The package says to use three cups of liquid for every one cup of grits. I disagree! Good grits require a 5 to 1 ration of liquid to grits. This will give you the creamiest, most delicious grits you can make.
I use three cups of water, one cup of milk and one cup of cream. You can choose to use 2 cups of half and half instead of the milk and cream if you prefer. For that matter, you can use all milk, all water or a combination of regular milk and water, however, I cannot guarantee how delicious they will be. I know that the addition of the cream will make these amazing.
You simply bring your liquids up to a simmer and add the salt, then you gently stream the dry grits into the pot, all the while whisking to combine. Reduce heat to medium and stir, stir, stir, stir, stir until the mixture thickens to a smooth and silky consistency. It will take at least 15 to 20 minutes for the grits to cook completely and to absorb the liquid. Add in a bit of butter to finish. At that time you will want to remove from the heat and allow to sit for a few minutes to tighten up. Then you are ready to serve.
Grits are nothing more than corn that has been dried and ground in a grist mill to a coarse meal. This is the most basic form of corn cereal you will find. Not to be confused with hominy grits which undergo nixtimalization after soaking in lye and that is for another video.
Grits are enjoyed a number of ways. There is no hard and fast rule to how you should eat your grits. In fact there are as many ways to eat them as there are people who eat them! Some people prefer them plain with just butter and salt and pepper. Some toss in some hot sauce. Some add regular or brown sugar or even molasses, sorghum syrup, or maple syrup. Some enjoy cheddar cheese and even jalapenos in their grits. Grits are so versatile. They go from breakfast to lunch to dinner. You can eat them as a cereal or you can put them in a casserole or you can put them under your shrimp for dinner. The possibilities are endless.
If you were out of the loop about how to cook grits, now you have been brought up to speed! I hope you give them a try sometime soon and I hope this tutorial helped you learn a little more about how to make the most amazing and creamy milk grits you wille ver eat!
Happy Eating!
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