Kamil Perry
Stone-ground grits are a Southern classic, typically made from hominy, or corn treated with an alkaline product to remove the hull. They are coarsely ground between two grist millstones, giving them a rich corn flavour and a speckled appearance. While stone-ground grits take longer to cook than instant or quick-cooking grits, they are well worth the wait, especially when smothered in butter and cheese. This introduction will cover the process of cooking stone-ground cheese grits, including preparation, cooking, and serving suggestions.
| Characteristics | Values |
|---|---|
| Type of cornmeal | Stone-ground |
| Soaking | Cover cornmeal in salted water, bring to a boil, then set aside for 15 minutes |
| Cooking | Boil over medium-high heat, stirring regularly with a wooden spoon, for 20-25 minutes |
| Consistency | Thick and creamy |
| Cheese | Cheddar |
| Butter | Unsalted |
| Additional ingredients | Bay leaf, milk, garlic powder, chicken broth |
| Seasonings | Salt, pepper, cayenne, smoked paprika |
| Storage | Store in the refrigerator for up to 4 days |
Explore related products
Choosing the right grits
When it comes to choosing the right grits for your cheese grits, there are a few things to consider. Firstly, it is important to buy stone-ground cornmeal, regardless of whether the package says polenta or cornmeal. This type of grit gives a richer corn flavour and a speckled appearance. Stone-ground grits are available online from small-batch brands like Anson Mills, Palmetto, and Geechie Boy.
Secondly, it is best to avoid quick-cooking or instant grits, as they will turn mushy when used with the slow-simmering technique required for cheese grits. Mass-produced and machine-milled grits should also be avoided, as they tend to have a sandy and gritty texture.
If you want your cheese grits to have a rustic, Southern-style feel, opt for old-fashioned coarsely ground grits. These grits take longer to cook than quick or regular grits, which are more commonly used for home cooking due to their shorter cooking time (5 to 10 minutes) and wider availability. However, if you are short on time, you can still use stone-ground grits by increasing the cook time and the amount of liquid in the recipe.
Finally, don't forget to soak your grits before cooking. This can be done overnight, but a quicker method is to cover the grits in salted water, bring them to a boil, and then let them sit off the heat for about 15 minutes. Soaking helps the grits cook more quickly and evenly, and it also helps to remove any remaining hulls that made it through the grinding process.
The Perfect Homemade Cheese Ravioli: A Cooking Guide
You may want to see also
Soaking the grits
First, place the desired amount of grits in a pot. The amount of grits you use will depend on the number of servings you wish to make. For six servings, use 1 and 1/2 cups of grits. Next, add water and salt to the pot. For six servings, add 5 cups of water and 2 teaspoons of kosher salt. Bring the pot to a boil over high heat. Once the water boils, remove the pot from the heat and cover it. Set the pot aside for 15 minutes to allow the grits to soak.
While the grits are soaking, you can prepare the butter and cheese. Cut 4 tablespoons of unsalted butter into 8 pieces. Grate the cheese until you have 1/2 cup of shredded cheddar cheese. You can also add garlic powder to taste for extra flavor.
After the grits have soaked, bring the pot back to a boil over medium-high heat. Cook the grits, stirring regularly with a wooden spoon and scraping the bottom of the pot to prevent clumping. The grits are ready when most of the water is absorbed and they are al dente, or tender with a toothsome bite.
The Perfect Cheese Souffle: Frozen to Fabulous
You may want to see also
Adding cheese
For the cheese, a nice, sharp cheddar is a good option as it usually strikes the right balance between being overpowering and underwhelming. However, you can use any cheese you like, as long as it melts well. Grate or shred the cheese before adding it to the grits.
To add the cheese, remove the saucepan from the heat. Then, add the cheese and stir until it is fully melted and combined with the grits. You can also add butter at this stage, and even a little heavy cream if desired. Make sure to keep stirring while adding these ingredients to prevent the cheese from clumping and becoming stringy.
If you are making the grits ahead of time, they can be stored in the refrigerator for up to 4 days. When reheating, add a little extra milk, stock, or water to restore their texture.
Easy Philly Cheese Steak: Frozen Meat, Great Taste
You may want to see also
Explore related products
Adding butter
When preparing to cook stone-ground cheese grits, it is important to remember to add butter and cheese only after the grits have been boiled and are thick and creamy. The butter used should be unsalted, to better control the salt content in the final dish. If salted butter is the only option, it is advisable to taste the grits before adding more salt. The butter should be cut into small pieces and grated to ensure it melts easily and blends well with the grits.
The amount of butter to be added depends on the desired richness and creaminess of the grits. For a richer and creamier texture, more butter can be added. The butter should be stirred into the grits until it is fully incorporated and the mixture is smooth. This process can be done by hand with a wooden spoon or a whisk, but an electric mixer can also be used for a faster and more thorough blend.
When adding butter to stone-ground cheese grits, it is important to ensure that the grits are not too hot, as this can cause the butter to melt too quickly and make the grits greasy. If the grits are too hot, it is recommended to let them cool slightly before adding the butter. Additionally, removing the saucepan from the heat while adding the butter can help prevent the mixture from becoming too hot.
The type of butter used can also impact the flavour and texture of the stone-ground cheese grits. Unsalted butter provides a more neutral flavour, allowing the taste of the cheese and other seasonings to shine through. Salted butter can be used as well, but it is important to taste the grits before adding additional salt to avoid over-seasoning.
For a healthier option, some cooks may prefer to use a butter substitute, such as margarine or a plant-based butter alternative. These products can provide a similar flavour and texture to traditional butter, but it is important to check the ingredient list to ensure they are suitable for the desired cooking method. Some butter substitutes may not be suitable for high-heat cooking, so it is important to choose an option that can withstand the temperatures required for cooking stone-ground cheese grits.
Goat Cheese Bruschetta: A Simple, Savory Delight
You may want to see also
Seasoning
Stone-ground grits are usually made from hominy, or corn treated with an alkaline product to remove the hull. The dried corn kernels are coarsely ground between two grist millstones, giving them a richer corn flavour and a speckled appearance.
When it comes to seasoning, stone-ground grits are very versatile. You can season them any way you like. Here are some suggestions:
- Salt: Season your grits with salt to taste. If using salted butter, be sure to taste the grits before adding more salt.
- Butter: Unsalted butter is recommended to better control the salt content in the finished dish. However, if you only have salted butter, you can still use it.
- Cheese: Shredded sharp cheddar cheese is a popular choice, as it usually strikes the right balance without being too overpowering or underwhelming. You can also use extra-sharp cheddar or any other cheese you like, as long as it melts well.
- Milk or Cream: Adding milk or cream will give your grits a creamier texture. You can also use chicken or vegetable broth for more flavour.
- Bay Leaf: This aromatic herb will enhance the flavour of your grits.
- Garlic: You can add garlic powder or fresh minced garlic to your grits for extra flavour.
- Cayenne, Smoked Paprika, and Pepper: These spices can be used to create a savoury side dish.
Feel free to experiment with different seasonings and herbs to find your perfect combination. You can also add sweet corn, eggs, bacon, shrimp, or pork chops to your grits for a heartier meal.
Stiff Pap and Cheese: A Quick, Delicious Comfort Dish
You may want to see also
Frequently asked questions
You will need stone-ground grits, water, milk, salt, bay leaves, butter, and cheese.
First, bring water to a boil in a heavy saucepan. Then, gradually whisk in the grits, stirring continually to prevent lumps. Once the grits are smooth, reduce the heat to low and cover the saucepan. Continue stirring the grits frequently while they simmer until the water is fully absorbed and the grits are thickened. Finally, add butter and cheese and stir until melted.
Stone-ground grits will take longer to cook than instant or quick-cooking grits. Depending on the recipe, they may need to be cooked for 15-25 minutes.
A sharp cheddar cheese is a popular choice, as it is usually not too overpowering or underwhelming. However, you can use any cheese you like, as long as it melts well.
