An age-old staple, grits aren’t just simple food stuffs. They’ve become a symbol of the Southern United State’s history, traditions and hospitality. But if you are from anywhere else in the world, being served this strange entrée can cause confusion. Knowing how grits are made — and which dishes seem made for grits — will help you enjoy this down-home delight!
The History of Grits
Many think that grits come from the Southern gentry. Actually, grits are a Native American creation. Native Americans ground corn kernels using millstones. Then, they’d sift the finer parts. Any cornmeal too coarse to pass through the screen would be called grits.
How To Make Grits
Basically, grits come from the part inside of corn kernels called hominy. This hominy is then ground down and left to dry until it is a cornmeal-like consistency. Then, add six parts water and one part salt. Next, boil for twenty to forty-five minutes. And voila! You have grits. Salt, pepper and cheese are popular additions to this simple recipe. These days, you can also buy grits in instant packs. Or, you can even buy cans of quick-cook grits. For the best tasting grits, though, it’s best to stick with the traditional approach.
What To Serve With Grits
Grits are a Southern breakfast staple. Often, they’re served with sausages, eggs and country ham. Grits have also been used as a side dish during dinner. For example, shrimp and grits, a very popular South Carolina Lowcountry dish, creates a delicious combination of creamy and chewy.
Why Do Southerners Love Grits?
It’s true: grits, by themselves, are bland. But grits offer endless possibilities that rely on how far a cook wants to take them. Through creative use of spice and choice of entrée, grits’ taste and texture can serve to supplement a delicious dish morning, noon, or night. Market Table’s Pimento Cheese Grits make a scrumptious dinner side and a hearty breakfast dish. You can also use our pre-made grits to save some serious time when making Lowcountry classics like shrimp and grits — or, for the vegetarians, Grits with Seasonal Roasted Mushrooms.
Text by Jonathon Page