Stone-ground cornmeal cooked into creamy Southern-style grits.
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Nutrition per Serving
Ingredients
Estimated total cost: €0.73 · €0.18/serving
- Original text: 1 cup old-fashioned white stoneground gritsEst. price €0.35–€0.70
- Original text: 2 teaspoons kosher salt, or to tasteEst. price €0.02–€0.05
- Original text: 2 tablespoons unsalted butterEst. price €0.30–€0.60
- Original text: 1/8 teaspoon freshly ground black pepper, or to tasteEst. price €0.01–€0.03
- Original text: 2 to 3 dashes Tabasco, or to tasteEst. price €0.05–€0.10
Steps
- 1In a large pot, heat 5 cups of water over medium heat until it reaches a boil. Add the grits and salt, then vigorously whisk them for about half a minute to prevent any lumps from forming. Keep stirring continuously until the grits come back to a boil.
- 2Lower the heat to maintain a gentle simmer for the grits. Stir frequently and continue cooking for 30 to 40 minutes until the mixture is smooth, thick, and creamy in texture.
Cultural note
Grits are a staple in Southern cuisine, particularly in states like Georgia and South Carolina. They have a long history in the Southern United States, where they are commonly served for breakfast or as a side dish with savory toppings like butter, cheese, or shrimp.
Seasonal note
Grits can be enjoyed year-round, but they are especially popular as a comforting dish during the colder months. Stone-ground cornmeal is typically available throughout the year.
Health note
Creamy Southern Grits with Stone-Ground Cornmeal are a good source of carbohydrates and healthy fats. They also provide some protein and essential vitamins like A and B6. However, the dish is high in saturated fat and sodium, so it should be enjoyed in moderation.
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