Grits vs Polenta: Southern Grits Recipe (+More Great Information About These Two Ingredients!)
Grits vs polenta: everything there is to know about the similarities and differences between these two tasty dishes made from ground corn! In this ultimate guide, I cover the key differences in texture, flavor, and which one to use to make fantastic recipes that everyone will love! Keep reading to learn my best tips, tricks, and more on cooking grits and polenta!
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Instructions
Bring the water or milk to a boil in a large pot or saucepan with a pinch of salt.
Slowly pour the grits into the boiling water or milk, whisking continuously to avoid lumps. Reduce the heat to low and cover your saucepan with a lid.
Cook the grits for about 20-35 minutes, stirring and scraping the bottom of the pot occasionally (every 2-3 minutes), until they are thick and creamy. When the grits reach your desired thickness, season them with salt and pepper to taste.
Stir in the optional tablespoon or two of butter (or shredded cheese, or other stir-ins) for added flavor and richness.
Serve your grits hot immediately when done.
Notes
Buy the best corn grits for the best results. Pick some stone ground grits to make this dish better.
Cook grits in a 4:1 or 5:1 ratio to water. I personally like the 5:1 ratio best to make sure there are no chewy bits left in my grits.
If your grits are too thick, whisk in a tablespoon of water at a time. If they are too thin, allow them to cook uncovered to let the steam escape and reduce the moisture.
Cheese is also an optional ingredient for making this grits recipe as a side dish.
Ham, bacon, shrimp, sausage, and vegetables are also great stir-ins for your grits.