For all of my foodie friends — I have to rave about the Yello Corn Grits from Bob’s Red Mill Natural Foods. I can buy it in OKC at Homeland Stores and it so, so good. (And as an added bonus — both Bob’s Red Mill and Homeland are employee-owned businesses.)
My way to cook it is as follows…
Measure out two parts of water (it can be cups, half cups, etc.) and put it in a kettle to boil on the stove top. Once it is boiling, pour in one part of grits and a dash of salt, turn the heat down (maybe to low-medium) and then set a timer for 5 minutes, and ideally stir it a time or two during the cooking time. Once the timer goes off, it should be thickened a good bit, so stir it some more and remove it from the fire and let it sit for a couple of minutes.
After that… you can do whatever you want with. You can eat it plain (normally I like to salt, pepper, cajun seasoning and maybe butter if I want to be extravagant), but you can also mix in some cheese. From there you can eat it as a main dish, or as a side dish. Some folks like to eat it sweet (with milk, sugar, honey, etc.) but I prefer it savory. Some folks also like to fry it a little (after it has been boiled) which is super tasty but takes more time.
Other ways to use grits…
1. Throw them in a stew or soup.
2. Fry up some bacon or ham in a cast iron skillet and then pour in some cooked grits and fry it up a little in the rendered fat.
3. Cook up some dish that is saucy and serve it alongside the grits. Collard greens, chili, so many possibilities…
4. Lots of folks like cheesy versions of grits, sometimes adding shrimp, chicken, etc. I also think it works well served with crumbled up grass-fed beef and roasted veggies.
A few more notes:1. Some folks prefer white grits. I haven’t tried them yet, Bob’s does make a version made from white corn. 2. The origin of grits goes back to the Muskogee/Creek nation:
The dish came from a Native American Muskogee tribe’s recipe in the 16th century, of Indian corn similar to hominy or maize. Traditionally from the southeastern woodlands, the Muskogee would grind the corn in a stone mill, giving it a “gritty” texture. They were made using a stone-grounder. The colonists and settlers enjoyed the new staple with the local Native Americans and it became an American staple dish.3. From what I understand, grits and polenta are effectively the same thing.