Grits are a porridge made from coarsely ground dried corn, cooked in water, milk or stock until tender and creamy. In the southern United States, grits are a traditional staple and are often made from white or yellow corn. Some grits are made from hominy—corn treated through nixtamalisation—while others are made from untreated corn.
Stone-ground grits retain more of the grain’s texture and generally require longer cooking. Quick grits are processed to reduce cooking time, while instant grits are precooked and dried for rapid preparation. Hominy grits are made from nixtamalised corn, which has been treated with an alkaline solution; this changes the flavour and nutritional availability of the grain.
Follow the supplier’s liquid ratio and cooking instructions, as grind and processing have a major effect on absorption and cooking time. Whisk grits gradually into simmering liquid to reduce lumps, then cook gently, stirring regularly and adding more liquid as needed. Finish with butter, cheese or seasoning according to the dish. The final consistency can range from spoonable and fluid to thick enough to set as it cools.
Example: shrimp and grits is a well-known Southern dish, often served with a savoury sauce, bacon or other seasonings. Grits can also be served with braised meats or vegetables.
Grits and polenta are both corn-based preparations, but the corn variety, milling, processing and regional traditions differ. Hominy grits have a distinct nixtamalised flavour, while polenta is commonly made from ground yellow maize.
Chef’s tip: hold cooked grits warm with enough liquid to maintain a creamy consistency, stirring as needed. They thicken as they stand, so adjust immediately before service.
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