A Post All About Grits
Test Kitchen Director Robby Melvin is exploring the history of this buttery staple and showing how Southern Living makes a perfect pot of grits.
Is there anything more Southern than grits? We serve up steaming pots of grits with butter, cheese, salt, sugar, tomato gravy, shrimp – you name it. Corn, one of our most bountiful crops, has always had a starring role on Southern tables. Grits are a classic recipe that actually originated from porridge made with cornmeal by the Native Americans.
Grits can be very different, depending on whether they’re ground at a gristmill or purchased at the supermarket. Use this guide to grits to help you with the different choices.
- Hominy: Dried white or yellow corn kernels from which the hull and germ have been removed. It’s sold dried or ready-to-eat in cans. When dried hominy is ground, it’s called hominy grits. Grits are available in three grinds—fine, medium, and coarse.
- Whole-ground or stone-ground grits: These grits are a coarse grind. You’ll find stone-ground grits at gristmill gift shops and specialty food stores.
- Quick and regular grits: The only difference between these types is in granulation. Quick grits are ground fine and cook in 5 minutes; regular grits are medium grind and cook in 10 minutes.
- Instant grits: These fine-textured grits have been precooked and dehydrated. To prepare them, simply add boiling water.
Get the recipe for a perfect pot of grits: Click Here
Source: Southern Living