grits

How To Make Grits Recipe - What are grits and how do you make them? Check out this recipe for perfect creamy Southern Grits that are amazing for breakfast, brunch, lunch and dinner.

How To Make Grits Recipe

Half and half

Water

Stone ground grits

Unsalted Butter

Salt

Add half and half and water to a large pot over medium high heat and bring to a boil.  Add some salt to liquid.

Once liquid starts boiling, briskly stir in grits and bring heat down to low and cover with lid. Cook according to instructions on back of package (about 20 for stone ground) stirring twice during this time to maintain smoothness. They should be completely tender and thick.

Once ready, stir in butter, heavy cream (if using/ this will make them super creamy but check notes for tips) and season with salt to taste.

https://www.youtube.com/watch?v=ZQHaSliY8JQ

How to Make Grits - Grits Recipe - Find it HERE: https://grandbaby-cakes.com/how-to-make-grits-recipe/

How to Make Grits

Creamy goat cheese polenta topped with a fried egg and roasted vegetables. This is a delicious, brunch-worthy recipe that you can serve for dinner, too! Recipe yields 4 servings (you might have some leftover roasted vegetables).

Goat Cheese Polenta with Roasted Vegetables

vegetables peppers

olive oil

salt

black pepper

red bell pepper, chopped

fine-grain sea salt,

corn polenta (also called grits)*

butter

goat cheese, crumbled (about 1/2 cup crumbled)

eggs, cooked as desired**

green onion,

salsa

To roast the vegetables: Preheat the oven to 400°F. On a large, rimmed baking sheet, combine the vegetables with 2 tablespoons olive oil and a sprinkle of salt and pepper. Toss until they are lightly coated in oil, then arrange the vegetables in a single layer across the pan. Bake for 25 to 40 minutes (timing will depend on your choice of vegetables), tossing halfway, until the vegetables are tender and deeply golden on the edges.

To cook the polenta: In a medium saucepan, warm 2 teaspoons olive oil over medium heat until shimmering. Add the chopped bell pepper and 1/2 teaspoon salt. Cook, stirring occasionally, until the pepper is tender, about 5 minutes.

Add the amount of water specified on your package of polenta, crank up the heat and bring the mixture to a boil. Pour in the polenta, whisk to combine, and reduce heat to medium-low. Cook until thickened, which can take as little as 5 minutes depending on your polenta, whisking often to remove any clumps. Remove the pot from the heat, and stir in the butter, salsa verde and freshly ground black pepper, to taste. Add additional salt, if necessary. Gently fold in the crumbled goat cheese, just until combined. Cover and set aside.

Cook your eggs as desired. Divide the grits and eggs into 4 bowls. Divide the vegetables into the bowls and finish them with a light sprinkle of green onion. Serve with additional salsa verde and/or hot sauce on the side.

leftover polenta is GREAT formed into small patties &amp; fried in a little bacon grease! dip in gravy or top with hot homemade applesauce, or make them tot-size &amp; throw em on a salad like croutons!

This looks amazing!  I can't wait to try it.  Also Alton Brown has a recipe for grits that calls for milk and always turns out great.  I wonder if that would work here too.

I made this for dinner last night and it was delicious!  Even without the egg on top it was very satisfying.  My husband's second helping was bigger than the first.  Thank you for another great recipe.  I'm a big fan.

Made a variation with what was on hand. Used cheddar, scallions &amp; organic spicy salsa,in place of goat cheese, red pepper and salsa verde. I omitted the grilled veggies. Even so, the polenta was delicious and the egg on top definitely added to the flavor. The color from the red salsa and scallions looked great. Will definitely make again. Can't wait to try it with the veggies, red pepper and goat cheese.

I freaking LOVE this kind of recipe! I was looking at a bare fridge and pantry and this recipe resulted in a crazy delicious meal! I didn't have eggs, but I had brussel sprouts, sweet potatoes, kale, goat cheese and one of those tubes of polenta I had no clue what to do with (I haven't cooked with it before, so I didn't really get what I was buying). I roasted a sweet potato and some brussel sprouts and sauteed some kale on the stovetop. The contrast in textures and flavors was sooo good! I'm not great at meal planning so I love customizable meals like this :).

I made this last week for dinner and hands down it is probably one of the best meals I've ever made/eaten! I loved all the flavors. The veggies I roasted were bell peppers, carrots, asparagus, brussels sprouts and red onion. My husband was a huge fan too. I'm definitely adding this to my rotation.

This was fantastic! Absolutely loved the flavours, I made the sweet potato and cheddar version and will definitely be making this again. Thank you Kate for providing us with such wholesome and flavourful recipes time and time again!

Loved this.  The goat cheese/red pepper polenta was delicious! My husband ate some of the leftovers of it the next day for breakfast with a poached egg. We made it with roasted Brussels sprouts, butternut squash and red onion, and it was a great and filling meal.

This was wonderful!!  I ended up using 4 ounces of goat cheese because I love it and that was how much I purchased.  Turned out great.

I am absolutely in LOVE with your recipes! I made this last night (with yellow grits instead of polenta). It is difficult to find dry polenta in the South in regular grocery stores. But WOW! I think I will ALWAYS put goat cheese and salsa verde in my grits from now on! We used roasted butternut squash and brussels sprouts and some sautéed spinach. It was DEVINE! I ate the leftover grits for breakfast. YUMMY!

This was delicious! I made it with the intention of taking it to work for lunch this week, so I omitted the egg. Used Brussels sprouts, cremini mushrooms, and carrots as my veggies. I cooked the polenta in vegetable broth for extra flavor and used a red salsa instead of green (and doubled the amount). It was pretty filling for lunch and will last me 3 additional meals. Thanks for a great, inexpensive recipe!

Kate-we just finished dinner and my husband,  who is not an avid vegetarian but agreeable to the idea loved this meal. I have been a vegetarian and using your recipes for several years, have your cookbook and love your recipes. No matter what other veggie options I try I always end up with Love Real Food!  I feel badly that I’ve never taken the time to do a review before. Promise to do better in the future!  So thankful for you!  Kathy

If you're looking for a breakfast or brunch meal to change it up AND get some good nutrition while you're at it- look no further! 
JUST MAKE THIS DISH IT'S AMAZING. It is a brunch staple in our house and it really doesn't get old. I would have never thought of these flavor combinations myself.

I’m sorry it took two years to find this!
Pantry basics with creamy spicy goodness. 
Definitely putting this in regular rotation 

Julie

So delicious! I used sweet potatoes, broccoli and a yellow bell pepper and it was terrific. I love versatile recipes like this! Thank you :)

I don't know why I was always scared to make polenta, but it was super easy. This would be a really good weeknight cook. 

I love how I don't have to measure any spices, just liberal amounts of salt and pepper. I also added some garlic cloves and that was really nice.

Great recipe!

Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon. This recipe is an adaptation of one that Julia Reed discovered at Pearl’s Café, a restaurant in landlocked Sewanee, Tenn., that evokes shrimp cardinale, a dish found in New Orleans. It is “a superb version, a highly seasoned, creamy concoction with chunks of tomatoes” that is served over a pile of grits enriched with plenty of butter, salt and Cheddar.

Shrimp and Grits

Cheddar cheese, grated

onion

green bell pepper

garlic,

tomatoes tomatoes

thyme

flour

shrimp stock (see note)

tomato paste

heavy cream

Worcestershire sauce

Tabasco

parsley

For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.

For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.

Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.

Grits for breakfast, lunch, or supper! They are a delicious main dish or side.

water

milk (or light cream, more as needed)

salt (or

grits (or quick-cooking grits)

Bring milk, water, and salt to a simmer over medium heat.

Slowly add grits while whisking to avoid lumps.

Cook grits covered over medium-low heat, stirring frequently ( about 15 minutes for regular grits, 5 minutes for quick-cooking grits).

Remove from heat and stir in butter. Season with salt and pepper and serve.

Amp up the flavor of shrimp and grits with the fermented flavor of shrimp paste in this spicy shrimp with coconut milk grits.

Spicy Shrimp and Coconut Milk Grits

chicken stock

coconut milk

Salt and white pepper

neutral cooking oil (for frying)

shiitake mushroom caps (thinly sliced)

oyster mushrooms (torn)

shrimp

shallots

garlic (peeled and thinly sliced)

red Fresno chili pepper

shrimp paste

brown sugar

cornstarch (optional)

Salt and pepper

cilantro leaves

Chili oil (optional)

Toasted coconut flakes

Combine the coconut milk and coconut milk in a medium pot on the stove and bring to a very low boil. Stir in the grits and whisk until they are no longer clumpy.

Reduce heat to low and whisk occasionally for 20-30 minutes until the grits are tender and thickened. If they thicken up too much, add a splash or two more of milk.

Stir in the the butter and whisk until incorporated. Season with salt and white pepper and keep warm.

Prepare the Coconut Milk Grits:

Heat the oil in a large skillet over medium-high heat. Once hot, add the mushrooms and cook for 5-6 minutes, stirring occasionally, until golden-brown. Season with salt and pepper and transfer to a bowl.

If the skillet is dry, add another teaspoon of oil and turn the heat to medium. Pat the shrimp dry and season with salt and pepper. Add to the hot skillet and arrange in an even layer. Cook for 2 minutes and then flip and cook another minute. Don&#039;t allow the shrimp to cook completely through. Transfer them to the bowl of mushrooms.

Cook the Mushrooms:

Add the shallot, garlic, and red Fresno pepper to the skillet and cook for 1 minute until fragrant.

Mix together the shrimp paste with 3 tablespoons of water and stir until combined. Pour into the skillet. Once bubbly, add the chicken stock and bring to a boil. Add 1 teaspoon brown sugar.

If desired, scoop out a few tablespoons of the broth and combine it with 1 teaspoon cornstarch and stir until completely combined into a slurry and pour it into the broth and turn the heat to a very low boil. Once bubbling, reduce heat.

Reduce heat and simmer for 10 minutes until thickened.

Cook the Aromatics:

Stir in the shrimp and mushrooms and cook for 5-6 minutes or until the shrimp are cooked through. Turn off the heat.

Cook the Shrimp and Mushrooms:

Divide the grits between bowls and pile the spicy shrimp on top. Garnish with toasted coconut flakes, a drizzle of chili oil, and a few cilantro leaves. Enjoy!

To Serve:

Cheesy grits are a filling, versatile vegetarian staple. They can be dressed up or down, and topped with heaps of your favorite things. If you have it, Manchego provides creaminess and rich, salt flavor, but a combination of Cheddar and Parmesan works equally well. If you’re using a vegan cheese, opt for one with the creamiest texture like a soy mozzarella, Cheddar or Cheddar Jack. To finish, let your favorite taco toppings guide you—avocados, radish and scallions are a surefire trifecta, but a spoonful of pico de gallo or salsa would be welcome here, too. You could also amp up the beans big time, adding chopped garlic, ground cumin or oodles more heat, but don’t go so crazy that you can’t pull this off on a weeknight with ease.

Cheese Grits With Saucy Black Beans, Avocado and Radish

vegetable broth

milk

kosher salt,

black beans,

cayenne

Manchego, Cheddar, Parmesan

butter, optional

avocados,

scallions, thinly sliced

Hot sauce and lime wedges,

In a pot, combine 2 cups of the broth or water along with the milk, grits and 1 teaspoon salt. Cook over low heat, stirring frequently, until completely tender, 20 to 25 minutes.

Meanwhile, in a small saucepan, combine the remaining 3/4 cup broth or water with the black beans and cayenne and cook over low heat, stirring occasionally, until warm and saucy. Season to taste with salt and add broth or water by the tablespoon, if desired, for saucier beans.

When the grits are tender, remove from the heat, and vigorously stir in the 1/2 cup cheese and the butter, if using, until the grits are creamy and almost fluffy.

Spoon into four bowls, and top with the bean mixture, avocado, radish and scallion. Finely grate more cheese over the top, if desired, and serve warm, with hot sauce and lime wedges if desired.

Use your slow cooker to braise short ribs to perfection! They become incredibly tender in mix of beef stock and bourbon, and are terrific served on top of cheesy grits. It's a dish that warms you from the inside out. 

Slow Cooker Bourbon Short Ribs with Cheesy Grits

all-purpose flour

bone-in beef short ribs

shallot,

celery,

carrots,

beef broth

bourbon

garlic

bay leaf

Orange zest,

corn grits

stock

cheddar cheese

"Being a Southern boy (Arkansas) I have eaten grits my whole life and always white grits.  I came upon yellow grits at a true 1800s grist mill ( War Eagle Creek) continuously in operation that did not bleach their grits but was pure.  Their grits still have some husks in them making them slightly more chew able.  I learned to combine the white and yellow grist grits 50\/50 and that produces a wonderful tasty mess of grits.  Love  baking them in cheesy form with shrimp for a South Carolina\/Georgia style baked grits.  This looks good and will add short ribs to my repertoire. Tks"

Quickly brown the short ribs: Toss flour with salt and pepper and coat ribs well in the mixture.
Heat oil in a large skillet over medium-high heat. Add the short ribs and brown well on all sides, working in batches so as to not crowd the pan.
When the short ribs are browned well, transfer them to a slow cooker.

Scrape up the pan drippings: Add the shallot, carrots, and celery to the skillet along with 1/2 cup of water. Use the liquid to scrape up any bits stuck to the pan.
Transfer the vegetables (they don’t need to be fully cooked) to the slow cooker along with any liquid from the skillet.

Slow cook the short ribs and veggies: Add beef broth, bourbon, brown sugar, Worcestershire, garlic, and bay leaf to the slow cooker. Cover and cook on low for 8 hours (or high for 5 to 6 hours).

Cook the grits: When there’s about thirty minutes left on the short ribs, heat the stock in a medium pot over medium heat until it’s simmering.
Whisk in corn grits in a steady stream. Turn the heat down to low, and cover the pot and simmer for about 20 minutes until grits are thick and tender. Stir regularly to prevent sticking.
The only way to truly know when grits are done is to taste them. If they are crunchy, keep going and if you need to add more liquid, then do so.
When the grits are soft, add salt, pepper, butter, and cheese and stir to combine. Keep warm until ready to serve. If the grits get too thick (they hold their shape if stirred and don’t flow back into a single layer), add water by the 1/4 cup to loosen the grits.

Serve: Divide the grits onto between plates and top each plate with a short rib. Add the veggies and a few spoonfuls of juice from the slow cooker as well and garnish with fresh orange zest.

"They were delicious but the tops of them were kinda slime. Is that because I did not let them brown long enough? I was hoping for a more crispy-ish crust on the top. \r\nMaybe next time broil for a bit at the end?\r\nThanks for the information."

"This was To. Die. For!!! Absolutely delicious! Ribs were pull-apart tender. It will be a keeper."

"I’ve made it a few times and it’s always a big hit! Like, I’d pay a lot for this at a restaurant. I’ve added a can of fire roasted tomatoes and sometimes omit the bourbon if I don’t have it. It’s amazing!! Thank you!"

Here it is at last: Polenta and grits together in the best cornbread you&#039;re likely to meet. This recipe first appeared on Season 1 of Good Eats: Reloaded.

All-Corn Cornbread

cornmeal

baking powder

baking soda

buttermilk

eggs

unsalted butter, cubed

Adjust an oven rack to the lower-middle position. Place a 10-inch cast iron skillet on this rack, then crank the oven to 450°F.

Spin the grits in the carafe of a blender on high for 30 seconds. Transfer to a large bowl and add the cornmeal, salt, baking powder, and baking soda. Set aside.

In a separate bowl or large measuring cup, thoroughly combine the buttermilk and eggs. Add the wet mixture to the dry mixture and whisk smooth.

Open the oven and pull out the skillet. Swirl the butter around the bottom and sides of the skillet to both melt the butter and grease the skillet, then dump the butter into the bowl of batter. Stir to combine, then quickly pour the batter into the pan. Jiggle the skillet to evenly distribute the batter, then place back on the lower middle rack of the oven.

Bake until the cornbread is golden brown and springs back when touched, 25 to 30 minutes. An instant-read thermometer should read 200 to 205°F at the center.

Remove from the oven and immediately invert the cornbread onto a rack to cool for at least 10 minutes. Consume hot with butter and a glass of cold buttermilk on the side.

This rich, soufflé-like dressing derives its texture from stone-ground grits.

Grits Dressing

Unsalted butter (for dish)

(about 10 ounces) chopped bacon

cheddar (about 8 ounces), divided

chives

sweet paprika

Kosher salt, freshly ground pepper

Bon Appétit

Butter a 2-qt. baking dish. Bring 4 cups water to a simmer in a large saucepan. Gradually whisk in grits. Reduce heat to low; gently simmer, stirring often, until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls it too thick, until tender and very thick (about 5 cups), about 1 hour. (The amount of water and cooking time will vary depending on the type of grits used.) Remove pan from heat and let cool slightly.

Meanwhile, cook bacon in a large skillet over medium heat until crisp, 5–7 minutes. Transfer bacon to paper towels to drain.

Preheat oven to 350°. Whisk eggs and cream in a medium bowl; whisk into grits in 3 additions. Stir in 1 3/4 cups cheese, chives, paprika, and bacon. Season to taste with salt and pepper. Transfer grits mixture to prepared dish and smooth top with a spoon. Sprinkle remaining 1/4 cup cheese over.

Transfer baking dish to a foil-lined baking sheet and cook until puffed, golden, and just set in the middle, about 1 hour. Let cool for 10 minutes before serving.

Our Shrimp and Grits recipe has perfectly creamy grits topped with buttery shrimp and spicy andouille sausage. The perfect comfort food!

white stone-ground grits

white cheddar

unsalted butter

salt and pepper

shrimp,

lemon, juiced

tsp smoked paprika

tsp cumin

tsp black pepper

cayenne pepper

garlic cloves

andouille sausage, diced

chicken stock (water is fine)

green onion

Bring 4 cups water to a boil. Generously salt water and stir in grits. Lower heat to medium-low and simmer mixture for 25 to 30 minutes, stirring frequently, until mixture is thick and creamy.

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