![]() ![]() Plus a little extra cream for good measure. While you can make grits from just the ground corn and water, for truly rich and creamy grits, we’re going to use a mixture of water, milk, cream, and butter to cook them in. If you want seriously smooth and creamy grits, though, I’d recommend using Quaker old-fashioned grits rather than stone-ground. Grits can be made from a medium grind (like Quaker old-fashioned grits) or coarser, like stone-ground grits, which add a lot of nice toothy texture. While similar to Italian polenta, which is made from finely ground corn or cornmeal, grits are typically made with a slightly coarser grind. They’re a staple food in the South, typically eaten for breakfast or brunch, but also not out of place at the dinner table. Simply put, grits are a porridge made from cooking ground corn in liquid. However, if you’re not from ’round these here parts, you may need a little primer. If you’re from the Southeastern United States, this question needs no answer. ![]() These grits never turn out runny, are packed with flavor, and melt in your mouth! Perfect as a base for shrimp and grits or with a heaping serving of pimento cheese stirred in. If you want to make Southern food (especially brunch!), it’s essential to know how to make a good, creamy pot of grits. As an Amazon associate, I earn from qualifying purchases. That means if you click on the link and make a purchase, I will receive an affiliate commission at no extra cost to you. Learn how to make creamy Southern grits - these are rich, super thick, never runny, and melt in your mouth! They’re perfect as a base for shrimp and grits, with cheese melted in, or just topped with a little salt and pepper. ![]()
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