How do you make your own grits?

Cooking grits is easy! Boil 5 cups of liquid (I use a mix of half water and half milk), then whisk in 1 cup of grits. Continue whisking until the grits come to a boil and thicken slightly. Reduce the heat to a low simmer, partially cover the pan, and cook until the grits are creamy and tender.

Is cornmeal and grits the same thing?

Corn meal is essentially just ground dried corn, and while it comes in a variety of grinds from coarse to fine, it is a simple product. … Grits, on the other hand, while they look similar to coarse corn meal, tend to be made traditionally from hominy instead of just dried corn.

Are homemade grits healthy?

Grits provide a variety of nutrients and are especially high in iron and B vitamins. Stone-ground varieties are more nutritious, as they don’t have the pericarp and germ removed.

Can cornmeal be used for grits?

While grits and cornmeal can be substituted for each other, cornmeal is considerably finer and will give you a dish with a much smoother texture than grits.

Are grits healthier than oatmeal?

Oatmeal is higher in both fiber and protein than grits. However, grits have more micronutrients like potassium, calcium and vitamin A. Furthermore, each choice offers unique health benefits to consider.

Are Cream of Wheat and grits the same thing?

The difference between Cream of Wheat and Grits is that cream of Wheat is made up of the wheat itself and its texture is smoother and therefore is more suitable to make porridge whereas Grits are made from the grounded corn and have a grainier texture, therefore, it can be eaten with other foods such as eggs.

What is the difference between instant grits and regular grits?

Quick and regular grits: The only difference between these types is in granulation. Quick grits are ground fine and cook in 5 minutes; regular grits are medium grind and cook in 10 minutes. Instant grits: These fine-textured grits have been precooked and dehydrated. To prepare them, simply add boiling water.

Are Quaker Old Fashioned Grits stone ground?

Grits can be made from a medium grind (like Quaker old-fashioned grits) or coarser, like stone-ground grits, which add a lot of nice toothy texture. If you want seriously smooth and creamy grits, though, I’d recommend using Quaker old-fashioned grits rather than stone-ground.

What can I substitute for grits?

Grits Substitutes
  • Cornmeal. In the first place, it is important to understand that cornmeal has a finer texture as compared to grits. …
  • Polenta. Grits and polenta are widely used for the substitution of each other, and will deliver a somewhat similar outcome. …
  • Hominy. …
  • Southern Stone Ground.

How do you know when grits are done cooking?

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.

How much water do you put in grits?

1/4 Cup Grits. 1 Cup Water or Milk.

Which is better yellow or white grits?

The yellow variety has a stronger taste and a gentle hint of sweetness that their white counterparts lack. White grits are milder. I find that it helps to add butter to white grits. White grits have a naturally higher sugar content, while yellow grits are richer in starch.

Should you rinse grits before cooking?

Since they can be filled with sand and grit, you’ll need to rinse that out completely — otherwise, you’ll be eating it! … It’ll probably be coated with sand that’s settled out, and you’ll be glad you took the time to wash them!

Why are my grits popping?

Not too much water because grits expand, and you will end up with way more grits than you need. Depending on how many people you are cooking for, is how much water you will use. … So if you have two cups of water, you do 1 cup of grits, because remember grits SWELL, and that’s why they become grainy.

Do you cook grits covered or uncovered?

Place grits in a large bowl and cover with water. … If grits are too thin let them cook uncovered until thickened or remove from heat and allow to thicken. When grits are done, taste and adjust salt and pepper if needed or add in more butter.

What are the black specks in grits?

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.

How do you keep grits from sticking to pots?

Start with lightly salted boiling water, and slowly add the grits in a steady stream, whisking constantly to keep them from clumping together. Continue to whisk frequently to ensure that the grits don’t stick to the bottom of the pot. Once tender, they’re ready to serve.

How do you thicken watery grits?

The best way to thicken grits that are too watery after cooking, is to simply let them cook longer. If you are short on time, adding a beaten egg will thicken them up in no time. You can even strain out excess water using a coffee filter and fine mesh strainer.

What are the little bugs in my grits?

If you notice little brown bugs in your flour, cereal, grain or rice, those are called weevils. Weevils look like little grains of rice, but they’re brown and they move. … That means your flour is infested too.

Do bugs get in grits?

Do grits go bad?

Grits. Shelf life: When properly stored, instant grits will last 2-5 years past a “best by” date while stone ground grits will last up to 1 year past a “best by” date.

Should I throw away rice with weevils?

If you do find weevils in your rice, discard the product immediately. Examine other grains in your pantry, as well as seeds, nuts, dried beans, cereals and dried corn. If they have traces of bugs, your best choice is to throw them out as well. This helps eradicate your infestation.

Can you eat flour bugs?

Is it harmful to accidentally eat flour mites? Eating weevil-infested flour certainly isn’t anyone’s idea of a good time, but rest assured that it won’t eliminate you. They’re harmless! If you notice weevils getting down-and-dirty in your flour after you’ve already used it, try not to panic.

Can you get weevils in grits?

They can be found at pantry buffets across the world munching on flour, cereal, nuts, pasta, coffee, dry pet food, oats, cookies, wheat, rye, rice, corn, biscuits, baking mixes, barley, various seeds, beans, corn meal, grits, crackers…… … These suckers are already in the flour when you buy it. Yup.