How To Make The Perfect Grits

Whether you are southern or just love southern food, no one can turn down grits. This is especially true when it is made right. This creamy and delicious dish makes the perfect base for so many great southern staples and you can find it on our menu served with savory shrimp. If you are looking to make grits for any dish and you don’t want to use some storebought “just add water” or “instant” grits, follow these tips to do grits right.

Low & Slow; The Golden Rule of Grits

Patience is a virtue when it comes to grits. Instant grits are precooked and then dehydrated, and unfortunately, they lose out on their flavor and their texture. Real grits require you to slow down and cook at a lower temperature. If you cook at a higher temperature the grits will seize up on the bottom of the pot. Although it is possible to save them and whip them back into life, no one wants to eat burnt grits. Plus, if the grits do seize up you will likely create a different texture with harder pieces inside your grits. Instead, you should cook them at lower temperatures for a longer period of time and consistently whisk them to avoid any of them hardening at the bottom of the pot.

The Key To Creamy Grits

Like many grain dishes, grits absorb the flavors and change texture depending on what they are cooked in. Using heavy cream or milk is the key to delicious creamy grits. However, some cooks actually use different flavored broths so that the grits complement the dish they are served with. No matter what you cook the grits in, you want to bring the liquid to a boil and then decrease the heat to low-medium and stir constantly. Broths already contain some sodium, but if you are working with water or milk you can add salt to decrease the boiling point of the liquid.

Adding To Your Grits

One of the most common applications for grits is shrimp and grits. In fact, our shrimp and grits are one of our top-selling entrees at 50Kitchen. And although we are not going to part with the particular specifics of that recipe we do have a few words of advice. If you plan to make shrimp and grits, you will want to prepare your shrimp beforehand (de-vein the shrimp, remove the tail and remove the shell). One common mistake is leaving your grits to cook while prepping and cooking your shrimp, if you leave the grits too long it will get hard and lose their creamy texture. You want to get as much prep done beforehand as possible. As your grits are close to being finished saute the prepared shrimp in a separate pan and then add it to the grits. You want both ingredients to finish around the same time so you can serve them up hot.

Try 50Kitchen’s Shrimp & Grits

Interested in trying some delicious shrimp and grits and maybe getting some inspiration for your own recipe? If you live in the Boston area, you should try our shrimp and grits over at 50Kitchen.