The Best Southern Cheese Grits Recipe In Georgia - The Domestic Diva (2024)

FAQs

What is the secret to good grits? ›

The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.

Southern grits are some of the creamiest, dreamiest dishes on the planet. Made from stone-ground grits and slow cooked to perfection, I love them best finished with a generous heap of butter, cheese (mmm, cheesy grits!), and heavy cream.

No matter which variety, yellow or white, the beauty of grits is their versatility and ability to take on most flavors paired with them, although they are always best when cooked with milk instead of water. The flavor and consistency difference is truly amazing.

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.

Baking soda breaks through the structure of the grains of corn, encouraging gelatinization of the grits' starches so that they absorb liquid, thicken up, and get creamy in no time.

Similar to the rice in tamago kake gohan, the hot grits gently “cook” the egg, turning the slippery white and runny yolk into a creamy, emulsifying sauce.

Whole milk: You can do all water with just a splash of milk if you like, as long as there is some. It provides a creaminess that you can't get with just water. You can also use anything from whole to skim milk, but for quick grits I don't recommend using anything heavier than half-and-half because it's too thick.

Stone-ground grits are whole dried corn kernels that have been coarsely ground the old-fashioned way: between the two stones of a grist mill. Because the entire kernel is ground, including the germ, stone-ground grits often have a speckled appearance, a more toothsome texture, and a rich corn flavor.

Geechie Boy products are all authentic. Heirloom corn, heralding back to the early Native Americans, is used in the antique gristmills (photo below), which preserve the natural oils and flavors of the corn resulting in the most flavorful grits.

The state of Georgia declared grits to be its official prepared food in 2002. A similar bill was introduced in South Carolina to name it the official state food, but it did not advance.

What is antebellum grits? ›

Their Antebellum grits are made from heirloom white or yellow corn varieties — and stone-ground.

Grits are kinda bland in their natural state. Butter, salt, and pepper wakes them up and bring out that wonderful light corn flavor. Adding cheddar cheese, hot sauce, bacon bits, garlic, and other spices is also great!

Cooking Instructions

Press grits into bottom and up sides of 2 cup capacity ovenproof ramekins or baking dishes sprayed with nonstick spray. Make indentation in center of grits. Break egg into indentation. Bake 15 minutes or until egg is desired doneness.

According to Livestrong, oatmeal offers more fiber and protein than grits do, but grits contain more micronutrients that you need in your daily diet. (They both contain similar numbers of calories per serving.)

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.

Before turning on the stove, artisan grain producer Anson Mills recommends soaking the grits overnight for a “superior” texture. This step also reduces the cooking time by about 50 percent, which can take from about 20 minutes to 1 hour or more, depending on the type of grits and desired consistency.

If desired, you can rinse stone-ground grits in a fine-mesh strainer, then drain well and whisk into the water as per the recipe; this can clean them of any dust or debris that might have gotten mixed into the bag during the milling process.