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

FAQs

What is the secret to great grits? ›

What is the secret to creamy grits? The secret to a creamy texture is adding milk (or even heavy cream) along with water to the liquid mixture. That's why we like to use half water, half milk for this recipe.

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.

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.

Similarly, raw eggs mix with the released starches of the corn in the grits to create a thicker, creamier consistency. However, unlike pasta carbonara, there's no tempering or finesse involved in incorporating a raw egg into a hot pot of grits.

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.

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.

Grits, especially in their whole-grain form, hold on to many of these helpful plant compounds, even when you boil them. Grits, as whole grains or enriched varieties, also contain folate, which helps prevent birth defects and may also lower your risk of heart disease and cancer.

Quick, regular, and instant grits have fewer nutrients than the stone-ground variety. Additionally, they're typically paired with high-calorie ingredients, which may lead to weight gain if eaten too frequently.

I'm using the old fashioned grits. You're gonna add one cup and bring the heat to low. Allow it to thicken, then add an extra cup of heavy cream, half a stick of butter, and some cheddar cheese. Let it stir non stop for 20 minutes, and then you'll have the best creamy grits.

Can you put coffee creamer in grits? ›

In a medium saucepan, bring the water to a boil; add salt and coffee creamer. Stir until creamer is dissolved. In a slow, steady stream, whisk in grits. Continue whisking constantly to prevent clumps until they come to a boil.

Origin: Even before the European explorers came West, the Indigenous peoples of North America were eating a dish of mashed corn, as corn was a prevalent crop. Food Fact: Grits are the official food of South Carolina. History: The word "grits" is derived from an Old English word "grytt," which means coarse meal.

How much water (and milk you use) determines the consistency of your grits. We like grits you can eat with a spoon, not a fork. If you'd like thicker grits – like you can pile 'em up on a plate and eat them with a fork like mashed potatoes – just use about 1/2 a cup less liquid.

The first thing to know is this: cornstarch is not your friend in this scenario. Foods Guy notes that cornstarch doesn't actually thicken grits but instead highlights and intensifies the bland, starchy flavor. Overpowering the earthy corn aura is not what you want, so consider several other thickening options.

You're using too much H2O

According to Quaker, the perfect ratio of water to grits is 2 cups water for every ½ cup grits.

If grits “firm up” before they soften, slowly add some water or stock or milk. Keeping a pot of hot water or stock simmering on the stove is very helpful. Hot liquid is best but not essential if you are using milk or cream.