Best Way to Cook Breakfast Grits?

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Wistah
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2014/07/09 10:29:22 (permalink)

Best Way to Cook Breakfast Grits?

I just ordered some "real" stone ground grits from Weisenberger in Kentucky.  I have experience cooking the Quaker "quick cooking" grits, but have had mixed luck cooking the "real" grits.
 
Wanted to find out from others what the best cooking technique is - amount of liquid, cooking time, etc. Also any way to keep them from burning/sticking - I know to stir frequently but sometimes even that does not seem to be enough.
 
What I'm looking for is a basic breakfast grits recipe as would be made in a southern household or breakfast joint.
 
thanks
#1

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    ChrisOC
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    Re: Best Way to Cook Breakfast Grits? 2014/07/09 11:02:31 (permalink)
    "What's a grit?"   
    post edited by ChrisOC - 2014/07/09 11:25:41
    #2
    kevincad
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    Re: Best Way to Cook Breakfast Grits? 2014/07/09 13:14:27 (permalink)
    Bring 4 cups water, some salt, and 1 tablespoon butter to a boil in a heavy saucepan, then add 1 cup of  grits gradually, stirring constantly. Reduce heat and cook real low, barely simmering, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
    Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more.
    #3
    Wistah
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    Re: Best Way to Cook Breakfast Grits? 2014/07/09 13:23:37 (permalink)
    Thanks Kevin, exactly what I was looking for.
    #4
    jman
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    Re: Best Way to Cook Breakfast Grits? 2014/07/09 13:46:39 (permalink)
    Weisenberger is a good choice. If anyone ever finds themselves close to Midway, KY, it's worth the time to stop by  Weisenberger Mill.
     
    Here's one of their recipes that we've used often. This goes great with a couple of country ham biscuits.
     
    #5
    Foodbme
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    Re: Best Way to Cook Breakfast Grits? 2014/07/09 17:02:02 (permalink)
    I almost make them the same way as Kevin, but with 5 cups of liquid you get a "Runny Grit".
    I use a 4/1 ratio. 4 cups of liquid to one cup of Grits. I like my grit less runny and with more of a chew.
    I get my Speckled Heart Grits imported from Callaway Gardens in GA. They are real stone ground grits from someone who packages them for them.
    http://store.callawaygardens.com/Speckled-Heart-Grits/Search
    #6
    Foodbme
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    Re: Best Way to Cook Breakfast Grits? 2014/07/09 17:08:02 (permalink)
    I also have an authentic Grits Cookbook - "Gone with the Grits" with over 130 Grits Recipes in it.
    You can order it here:
    http://www.southernfood.com/gonewithgrits.html
    And also on Amazon:
    http://www.amazon.com/Gone-With-Grits-Cookbook/dp/0961830697
     Grits----They ain't just for Breakfast anymore!
    AND if that ain't good, then Grits ain't Groceries!
    post edited by Foodbme - 2014/07/09 17:09:16
    #7
    lleechef
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    Re: Best Way to Cook Breakfast Grits? 2014/07/09 17:13:34 (permalink)
    When I make grits I add cheddar cheese and cooked bacon.
    #8
    Foodbme
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    Re: Best Way to Cook Breakfast Grits? 2014/07/09 17:29:45 (permalink)
    I make a pot of grits on the thick side, Mound them on a plate, make a hole in the center and put a poached egg in there. Call it "Birds in the Nest" 
    #9
    Foodbme
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    Re: Best Way to Cook Breakfast Grits? 2014/07/11 04:29:06 (permalink)
    Very Basic Stone-Ground Grits Recipe:
    1 C stone-ground grits
    4 C water
    1/2 tsp. salt
    2 tbsp. butter
    Place grits in a large bowl.
    Cover with cold water.
    Skim off chaff from surface.
    Stir & skim until all chaff is removed
    Drain grits in a sieve.
    Boil water in a Medium sauce pan.
    Add salt and slowly stir in grits.
    Reduce heat to a low simmer and cover.
    Stir frequently until grits are thick & creamy.
    Different sized portions can be made as long as you maintain the FOUR TO ONE Grits/Water ratio.
    This basic recipe can be the kickoff point for all other recipes like this one:
    Stuffed Herb Grits Mushrooms
    1 c Basic warm cooked grits
    8 Oz. fresh mushrooms
    1 Tbsp. butter
    1 Tbsp. olive oil
    2 Tbsp. finely chopped green onions
    1 tsp. finely chopped fresh parsley or cilantro
    1-2 minced cloves of garlic
    1 tsp. salt
    Pepper to taste
    Preparation;
    Pre-heat oven to 350.
    Wash or brush mushrooms. Remove and save stems.
    Put caps in a shallow baking dish.
    Heat butter and oil in a pan.
    Finely chop stems and sauté with onions until soft.
    Add parsley, garlic & salt.
    Cook for a minute and stir in the grits to make a stiff mixture.
    Stuff Caps with mixture and bake for about 15 minutes. 
    Serves about 6-8.
    GRITS! They're not just for Breakfast anymore!
    #10
    edwmax
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    Re: Best Way to Cook Breakfast Grits? 2014/07/11 07:06:54 (permalink)
    First, the difference between 'quick grits' and regular grits is the size of the grit.  'Quick grits' are ground finer to cook faster and will be a little more creamy when cooked as apposed to the more course texture of regular grits.   ... 'Quick grits' is not the same as 'instant grits' (yek!).  Quick grits is regular grits ground finer.
     
    Now to cook grits,  ... hot water will cook the grits ...  I use a 3 to 1 ratio of water to grits.   You can add a little more water to the cooked grits if they are thicker than you like.      1/4 cup of grits is a good size for a single serving.   So it is easy to determine how much grits to cook and how much water is needed: 1 cup grits=4 servings; 1 pint grits=8 serving; ect.
     
    For myself,  I boil 3/4 cup of water adding butter, salt and pepper (no need for milk or cream) and 1/4 cup of grits.  When the water comes to a boil, add the grits and stir well. Turn off the heat and cover the pot tight.  Then finish cooking the rest of my breakfast and grits will be ready.
     
    If I was cooking a large pot of grits for a crowd, I would keep heating the pot after adding the grits until I see the grits thickening.  Then turn off the heat. 
     
    You can over cook grits and have a 'mush'.   So the question is 'what texture do you prefer for your grits?'   ... I like my grits just past 'al dente' with lots of butter and some black pepper.
     
    Lately, I've been making fresh 'country' grits with the corn from my garden for breakfast.  ...damn good! ...
    post edited by edwmax - 2014/07/11 07:26:39
    #11
    edwmax
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    Re: Best Way to Cook Breakfast Grits? 2014/07/11 07:32:30 (permalink)
    Wistah
    ...
     
    What I'm looking for is a basic breakfast grits recipe as would be made in a southern household or breakfast joint.
     
    thanks




    Most of us 'southerners' don't add cream or milk to our grits; Add more butter.   The few that do,  live north of Macon and/or have 'northern' influences.   ...hahaha
    #12
    Wistah
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    Re: Best Way to Cook Breakfast Grits? 2014/07/14 08:50:23 (permalink)
    Thanks for the replies everyone...some great ideas here.  The Weisenberger grits are quite tasty!!  They are very inexpensive at $3.25 for a two pound bag...the UPS shipping dwarfs that (not Weisenberger's fault, of course). Shipping was very fast.
    #13
    poprockphotography
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    Re: Best Way to Cook Breakfast Grits? 2014/07/14 09:38:37 (permalink)
    Here's my grits post!! 
    #14
    edwmax
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    Re: Best Way to Cook Breakfast Grits? 2014/07/14 11:17:18 (permalink)
    Wellll  ... if the above recipes and directions are a too difficult to follow, you can always buy and use 'liquid Grits".  ... Just open bottle or jug and pour.
     

     
    homemade is damn good:   So find someone that knows how to cook Girts!
    post edited by edwmax - 2014/07/14 11:21:41
    #15
    kevincad
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    Re: Best Way to Cook Breakfast Grits? 2014/07/14 15:03:36 (permalink)
    edwmax
    Wistah
    ...
     
    What I'm looking for is a basic breakfast grits recipe as would be made in a southern household or breakfast joint.
     
    thanks




    Most of us 'southerners' don't add cream or milk to our grits; Add more butter.   The few that do,  live north of Macon and/or have 'northern' influences.   ...hahaha


    Dairy is dairy, no matter where you live! And you're closer to Florida (aka the warm Michigan) than I am!!!
     
    #16
    edwmax
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    Re: Best Way to Cook Breakfast Grits? 2014/07/14 18:58:04 (permalink)
    kevincad
    edwmax
    Wistah
    ...
     
    What I'm looking for is a basic breakfast grits recipe as would be made in a southern household or breakfast joint.
     
    thanks




    Most of us 'southerners' don't add cream or milk to our grits; Add more butter.   The few that do,  live north of Macon and/or have 'northern' influences.   ...hahaha


    Dairy is dairy, no matter where you live! And you're closer to Florida (aka the warm Michigan) than I am!!!
     


    There is a big difference between butter & milk.  Butter goes well with corn.   But keep the milk for your cream of wheat.  Don't try to make grits into a 'cream of wheat' dish.
    #17
    kevimc
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    Re: Best Way to Cook Breakfast Grits? 2014/07/15 10:57:00 (permalink)
    I had some of the best grits ever at Reveille Café in Acworth, GA this past weekend. They called them gouda grits and they were delicious along with everything else. A little off topic, but had to share.
    #18
    edwmax
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    Re: Best Way to Cook Breakfast Grits? 2014/07/15 12:05:46 (permalink)
    I presume those were cheese (gouda) grits ...   For the most part I prefer to add cheese to grits on my plate, but many cooks will add the cheese while cooking.
    #19
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