What are grits? This is a question you’re not likely to hear from anyone born and raised in the South.
But there are still some Americans who have never tasted them. And that’s a shame because this absolutely delicious dish goes with so many different foods.
Or you can eat them alone if you just want a little comfort food. Add a dollop of butter and a light sprinkling of salt and pepper for a mouthful of deliciousness.
You can also add this comfort food to any meal, and call it southern. In fact, many southerners eat it every single morning for breakfast or as a side in place of rice.
Saying grits ‘n eggs, grits ‘n ham, or grits ‘n anything is more than just a southern expression. It’s something we really do enjoy eating.
Singular or Plural
As I researched this delicious dish for this post, I noticed a lot of inconsistencies in the use of “grits are” vs. “grits is.”
According to Dictionary.com, the word “grits” can be used with either a singular or plural verb. Since it sounds better to me to use the plural version, that’s what I’ll do here.
What Are Grits Made Of?
The form of this dish that most southerners enjoy come from ground and dried hominy corn.
Then you cook them with water or milk to make a “gritty” form of mush.
Are Grits the Same Thing as Polenta?
They’re basically the same but with two big differences.
Grits are a southern comfort food made from white corn, while polenta is used in Italian dishes and is made from yellow corn.
Are They Good for You?
In addition to being filling, they have some essential nutrients that include iron, B vitamins, and fiber.
However, some of the things you might want to add (i.e., butter or cheese) can significantly increase the calorie count.
What Do Grits Taste Like?
Some people think they are flavorless, but I think they have a hint of corn flavor.
However, the taste is so subtle they take on the flavor of what you serve them with.
How Do You Cook Them?
They are super easy to cook. Although I’ve made them in the microwave, I find it’s just as easy to make them on the stovetop. All you need are grits, water, and salt.
This time, I used the Quaker Quick 5-Minute Grits because that was all I could find at the store. However, I prefer the regular grits, and they don’t take much longer to make.
I like the standard way of making them because I enjoy the familiar texture.
However, one of my grandfathers liked them runny, while the other like them firmer, with less liquid.
As with anything else, it’s all about your personal preference.
How Do You Eat Them?
Basically, they remind me of rice or mashed potatoes because you can eat them a variety of ways.
I prefer them with butter, salt, and pepper when I eat them for breakfast with scrambled eggs or vegetable omelets.
They also make a great accompaniment in the southern favorite, this shrimp and grits dish.
When I was in college, I ate at the campus Commons. I ate breakfast almost every morning, and I didn’t care for the eggs.
Most likely, they came from a carton rather than a shell. After all, the campus mess hall had a lot of hungry mouths to feed, and cracking that many shells could take all day.
At any rate, I didn’t like the way they tasted, so I always mixed them with grits to make them palatable. I wasn’t the only one who did that.
A lot of people like to add cheese to them. I generally don’t eat them that way. However, I do like both cheese and grits, so I like it.
Other ways you can eat them are with sausage crumbles, bacon bits, onions, or with milk.
I’ve known very few southerners who put sugar on them. But there’s nothing wrong with that if it’s how you like them. Other people add honey or maple syrup.
If you’ve never had them before, try them a variety of ways before you pass judgment. Food should be nutritious, but I believe it should also taste good.
Bring the salted water to a boil over high heat. Turn down the heat to simmer.
Add the grits, give them a quick stir, put a lid on them, and wait five minutes. Then they’re done and ready to enjoy!
If you want them a bit firmer, decrease the water by 2 tablespoons. On the other hand, if you prefer to have them runny, add 2 tablespoons of water.
You can even make them creamier by substituting milk for some or all of the water.
I advise preparing them the standard way and adjust according to your personal taste.
Ultimate Comfort Food
Your taste for grits might have begun as a child in the South. Or you may be from the North and learn to like them.
Whatever the case, many of us consider them to be the ultimate comfort food. There is no better way to start the day than to have grits for breakfast.
The word “grits” is also an acronym for a number of sayings. Some of them include “girls raised in the South,” “gentleman raised in the South,” “gals raised in the South,” and “guys raised in the South.”
- 1/2 cup of dry grits
- 2 cups of water
- 1/4 teaspoon of salt (optional)
- In a medium saucepan, bring the water and salt to a rolling boil.
- Turn down the heat to simmer and add the grits.
- Give the grits a quick stir, put a lid on the pot, and let them simmer for 5 minutes.
- If you like butter on them, add it now while they’re hot.
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Amount Per Serving Calories 156Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 275mgCarbohydrates 34gFiber 2gSugar 0gProtein 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.