How to Make Great Grits

Grits, the coarse ground kernel of dried corn is a starch. Unlike rice, grits suffers from low self-esteem north of the Mason-Dixon line where it may be called polenta. Down here in Dixie grits was once the king of the breakfast table. With all the northern transplants its image has tarnished somewhat. My mission in life is to restore grits to its rightful place in the southern universe.

Basic grits is cooked on the stovetop. One part grits to four parts water and a bit of salt. Grits needs a little TLC during the cooking. It needs to be stirred to prevent lumps and sticking to the pot. A few quick stirs at the start and a steady stir at the end. Properly cooked grits are not runny. Keep the grits on the heat stirring until they thicken. Good grits will hold their shape on the serving spoon and require just a little plop to dislodge from the serving spoon.

Basic grits are just a blank canvass for the main course. Whether mixed with the yolk of over easy eggs or a good gravy, they need a little help to taste great. This is only basic grits. There is much more that can be painted on this canvass of maize.

Step two in your grits-ification, Cheese Grits. Prepare basic grits but near the end add grated cheese. Sharp cheddar is perfect for most occasions. Grated Swiss, Jack, Parmesan even blue vein cheese work depending on the main course. After adding the cheese stir as before until it is blended creamy smooth and requires that little plop. Cheese grits taste good on their own but a little help is always appreciated.

Savory grits, is the intermediate course in grits making. Savory implies more than just salt. Savory grits use stock or broth instead of water. Chicken broth is the classic for making savory grits. Fish stock, beef stock, pork stock, or vegetable stock all work well. The same cooking process, one part grits to four parts broth or stock. Salt to taste and stir until that perfect plop.

Now for advanced grits. Match your main course. Herb roasted chicken is a good main course. Make savory grits with chicken broth adding a teaspoon of the same herb mixture for the chicken and a quarter cup of grated parmesan cheese. With each bit of the chicken have a little bite of the grits. This is good southern dining!

For a main course of country fried steak use beef broth or stock. Country fried steak is cubed or pounded steak that is breaded and fried. The a good southern gravy is made and the steaks returned to the simmer in that gravy for a while to tenderize. Since that gravy is seasoned, you don't need to add that extra seasoning to the grits. Make the grits with the broth and salt to taste. Serve the grits with a pool of that gravy right in the middle. You can side any vegetable you like but broccoli is great. Biscuits are best bread with this dish.

Sometime you have to resort to a little trickery to convert the grits-less masses. Presentation is often the key. Serve the grits on a bed of fresh baby spinach leaves. I tried this with herb crusted fish and made a light sauce from the pan the fish was cooked in. The sauce was simple, just some dice green onions wilted in the pan with a cup of clam juice. Mix a teaspoon cornstarch with water or clam juice and add to the pan stirring until thickened. Plate with the fish overlapping the grits and drizzle on some of the sauce. Garlic bread adds to this dish and is great to sop up the sauce and the last of the grits.

Timing is everything in serving grits. Cook them last so they are served right as they are done.

All I can say is thank goodness for grits! Those Ramen noodles were starting to worry me about losing touch with my southern roots. Y'all enjoy now.