how do you add flavor to grits

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Grits are a very versatile dish as they are mild tasting and a good base for different flavors. They can be served sweet or savory, for breakfast or as part of an elegant dinner. When it comes to eating grits as the first meal of the day, some people choose to make them hearty by adding eggs and cheese, while others like to add butter, syrup, nuts, and/or jam for a sweet dish. Either way, when you serve the grits with a variety of toppings, its fun to allow each diner to invent their own creation.

Southerners like to use old-fashioned or stone-ground grits, but for an everyday breakfast, its faster to use quick grits (never instant), which are ready in just a few minutes, whereas stone-ground or old-fashioned grits take up to an hour to cook. Save the stone-ground or old-fashioned grits for a leisurely weekend meal, as they are “the real thing” and much better tasting than the quick-cooking version.

A little brown sugar, dried fruit, shredded apple, maple syrup, honey, milk, cinnamon, and/or other sweet breakfast stir-ins work wonderfully. Cheesy grits: Any cheese can dress up grits. Stir in shredded cheddar, Monterey Jack, pepper cheese, provolone, or Swiss, or add feta or goat cheese crumbles.
how do you add flavor to grits

Steps to Make It

  • Gather the ingredients. The Spruce
  • Bring the whole milk, water, butter, sugar, and salt to a boil over medium-high heat in a heavy saucepan. The Spruce
  • Slowly add the grits, stirring constantly until smooth. The Spruce
  • Turn the heat down to medium-low, cover the pan, and cook for about 6 minutes or until smooth, stirring several times. The Spruce
  • Serve with your desired garnishes and accompaniments. The Spruce
  • Enjoy.

Whether you like a sweet start to the day or something more hearty tasting, these grits can be topped with a wide range of ingredients.

  • Sweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries.
  • Savory: Cheese, fried eggs, bacon (cooked and chopped), caramelized onion, roasted red peppers, tomatoes, scallions, or herbs.

If you make more grits than you need for breakfast, transfer the extra to a lightly oiled loaf pan. When set, slice the grits and pan-fry the slices in a bit of butter until golden brown. They are wonderful alone like this or served with a sauce. You can actually use these leftover grit slices the same way you would use polenta.

How To Make Quick Instant Grits | on the stove

FAQ

How to make grits tastier?

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.

What is the secret to good 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.

How do most Southerners eat grits?

Serving Southern Grits We always add cheese to our grits — either Parmesan or sharp cheddar. But you can certainly skip the cheese altogether; some people prefer theirs without. We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage).

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