How to Cook Stone-Ground Grits — The Old Mill (2024)

FAQs

Do you have to soak stone-ground grits? ›

Cooking Remarks

Soaking grits in water overnight and cooking them in their soaking liquid reduces their cooking time by about 50 percent. In real terms, this means 1 cup of grits, unsoaked, cooks in about 90 minutes; soaked overnight, they cook in about 50 minutes. Either way, don't rush these grits.

The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.

1 Cup Grits. 4 Cups Water. 1/4 Tsp Salt (optional)

Stone-ground grits, made from whole corn kernels, contain more vitamins and minerals than regular, highly processed grits. The corn kernel pericarp and germ are removed, leaving just the starch when processing quick, instant, or regular grits.

Cooking Grits for Yourself or a Crowd

Reduce the heat to low, cover, and simmer until cooked through, 6 to 8 minutes, stirring occasionally. If you want the grits to cook longer and be more creamy, add a little more water, and return to the heat and simmer, stirring, uncovered, until done.

Depending on the kind of grits you're making, you can replace some of the water with stock or broth (chicken or vegetable) or with dairy such as milk, heavy cream, or buttermilk. Milk adds creaminess and a touch of sweetness—ideal for cheese grits—while cream adds even more richness to grits in a breakfast casserole.

No matter which variety, yellow or white, the beauty of grits is their versatility and ability to take on most flavors paired with them, although they are always best when cooked with milk instead of water. The flavor and consistency difference is truly amazing.

Keep the party going on low heat and keep on whisking. I remember learning to tell when polenta was ready, and I use this same method with grits: Take a tiny bite and push the grains through closed teeth with your tongue. They should yield.

What if I put too much water in my grits? ›

Strain out moisture. If your grits still seem too runny after a long time cooking, take them out of the pot and place them in a strainer. This will allow at least a little water to escape from the cornmeal itself, and your grits will become thicker and less runny as a result.

1/4 Cup Dry = 1 Cup Cooked.

Oats are higher in calories, but they also contain more fiber and protein than grits, making them a better choice if you're looking to lose weight. On the other hand, grits provide fewer calories overall but can still be part of a healthy diet depending on your daily caloric intake.

If desired, you can rinse stone-ground grits in a fine-mesh strainer, then drain well and whisk into the water as per the recipe; this can clean them of any dust or debris that might have gotten mixed into the bag during the milling process.

Stone-ground varieties are more nutritious, as they undergo less processing than quick, regular, or instant types. Though grits are fairly healthy, they're typically served with high-calorie ingredients.

Overcooking your grits can actually cause some issues where they will become too runny. This often happens when people are cooking them at high temperatures, and you might be doing this to try to get things done faster.

Let's get one thing straight: sugar has no place in grits. If you want to put sugar on your breakfast, eat oatmeal. Eat Cream of Wheat.

Stovetop Grits

Add salt and bring to a boil over high heat. Gradually stir in the stone-ground grits. Continue stirring and reduce the heat to low. Cook, stirring frequently, for about 40 to 50 minutes, or until the grits are very thick.

Cook grits covered over medium-low heat, stirring frequently ( about 15 minutes for regular grits, 5 minutes for quick-cooking grits). Remove from heat and stir in butter.

Grits most especially get sugared (although some of us are in the butter-and-salt camp). Oatmeal and cream of wheat also get a dousing.

How much salt do you put in grits? ›

Cooked grits won't absorb any more salt, so make sure to salt your water or mix salt straight into the dry grits mix before you start cooking. As a general guideline, the ratio is 1/4 tsp. salt per cup of water, but check the recipe if you're adding salty ingredients like cheese, ham, or bacon.

Some people serve grits with sugar, while others object to sweetened grits. They are often served with butter. They are served with grated cheese, sausage, bacon, salt, pepper, or red-eye gravy.

Most people associate grits with butter but grits are also delicious and creamy when made with olive oil.

Grits are loaded with iron, which helps guard against the development of iron deficiency anemia, which is more common in older people. They also have a large amount of folate, the lack of which can produce vitamin deficiency anemia.

Cook the grits until thickened and the grains are tender with just a touch of a bite, similar to a grain of rice, about 10-15 minutes. If the grits thicken too quickly, but the grains are still hard or chewy, whisk in another 1/4 C of warm water to the pot and continue cooking until they're like you want them.

Let them soak for at least 6 hours or overnight; you're starting the hydration process in advance of the cooking, which will help them both cook faster later, and retain more of their corn flavor.

Reheat grits on the stovetop

Spoon the leftover grits into the pan, and add a small drizzle of water, milk, or broth to the grits. Allow the dish to heat on low, constantly stirring and breaking up lumps as you stir. If the grits become too thick or clumpy, add more liquid to the mix while stirring.

Breakfast is a time-honored tradition, so don't forget the grits! Cooks in About 5 Minutes: 1 Serving: 1/4 cup grits; 1 cup water; dash salt (optional). 4 Servings: 1 cup grits; 4 cups water; 1/4 tsp salt (optional). 6 Servings: 1-1/2 cup grits; 6 cups water; 1/2 tsp salt (optional).

Slowly add grits, stirring constantly. Lower heat to medium and continue boiling while stirring. Once the grits have become mostly absorbed in the water, cover saucepan with lid and lower heat to simmer. Stir occasionally, for 25-35 minutes, or until grits are thick and creamy.

How long should you stir grits? ›

The ratio you need to remember for stone-ground grits is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits. You can use all water, or a combination of stock, water, and milk. Use all water when you want the flavor of the corn to dominate.

Rule of thumb for perfect grits: 4 parts water to 1 part grits. I'm using 1/2 cup grits and 2 cups of water for a large single serving. Add 2 cups of water to a small saucepan. Put the heat on highest setting until the water boils.

Since grits are made from corn, they're high in carbs and can raise blood sugar.

If you are trying to lose weight, eating grits is a better way to get a full feeling without consuming excessive fat calories. These figures refer to plain grits and oatmeal. Adding butter, milk, sugar or salt can increase the amount of fat and calories significantly, so keep these additives to a minimum.

For 1 serving: Combine 1-1/3 cups water and 1/8 tsp. salt with 1/3 cup Dixie Lily Grits in a 1-quart bowl. Microwave at HIGH 4-5 minutes, stirring occasionally.

The good news is that a cup of enriched quick grits, cooked with water and with no salt added, has no cholesterol, no sodium and only a trace of fat, according to figures on nutritional values prepared by the United States Department of Agriculture.

There is a lack of scientific evidence suggesting that grits have anti-inflammatory properties.

Like other fortified cereals, enriched grits are a good source of iron, with one serving delivering 100% of the recommended Daily Value. Pair them with fruit in the morning for optimal absorption—vitamin C helps increase absorption of plant-based iron. Plain grits are also naturally low in calories and fat.

Soaking grits in water overnight and cooking them in their soaking liquid reduces their cooking time by about 50 percent. In real terms, this means 1 cup of grits, unsoaked, cooks in about 90 minutes; soaked overnight, they cook in about 50 minutes. Either way, don't rush these grits.

Should stone ground grits be chewy? ›

When cooked, the resulting rustic mix of brown and white opaque pieces—speckled in grits parlance —tastes nutty, toasty, and pleasantly earthy. And even when stirred to creaminess, they retain an extraordinary texture that's chewy and velvety at once.

The black/dark specks you see in your grits are the particles of germ that are left in the product. The germ of the corn kernel is naturally darker in color and it is absolutely normal to see grey/black/dark flecks throughout your corn grits.

If desired, you can rinse stone-ground grits in a fine-mesh strainer, then drain well and whisk into the water as per the recipe; this can clean them of any dust or debris that might have gotten mixed into the bag during the milling process.

If they start to look gritty, or if the edges start to look dark, it's a sign you need more milk. The grits will cook partially covered on your lowest heat. They should be bubbling and burping intermittently. Try to stir the pot every 5-10 minutes if you remember.

Hominy grits are made from corn that has been soaked in an alkaline solution (often lime or lye) which softens the hull. The hull is removed, and the kernels are then dried and stone ground.

Slowly add 1 cup quick-cooking grits, stirring constantly with a wooden spoon. It is important to stir well as you add the grits so they don't clump. Cook and stir until the mixture boils.

Cook the grits for about an hour, stirring frequently. Taste the grits, every 15 minutes or so. After an hour, you'll feel a textural change, and the grits will be very soft and tender. They will tell you when they are done -- it's not something you set a timer for.

Cooked grits should retain individual integrity with a pleasing balance of soft grittiness and smoothness. If too much fine material is present or the grits are overcooked, they have a lumpy and sticky texture (Rooney and Serna Saldivar, 2003).

Even if you buy 5-minute grits, don't cook your grits for only five minutes. Part of what makes the grits all creamy is the time they get to soak in the water. Making them softer and allowing them to merge together to form all the creamy goodness. I repeat creamy grits are not made in five minutes.