We all know grits are that corn-like version of oatmeal associated with the South but how far have you explored them? And what are they? Yellow grits come from hominy, which is the large white corn kernel treated with lye solution removing the hull and germ. Polenta on the other hand is not treated with lye and its hull and germ are intact. This is a common question since they are all versions of corn usually served as a porridge, meal or cake.
(grits close-up)
Grits have their origin in American Indian corn preparation. Yep, my Italian friends the Indians gave you polenta. Back in the day corn for grits was ground by stone mills similar to oats. The next step was sifting the ground corn, which separates coarse grits from the fine corn and polenta was born in this process.
Texans and folks from Virginia and Georgia love their grits and the area is even called the grits belt. The way pasta is part of Italian culture is like grits in the South.
Grits and its siblings are certainly ubiquitous as breakfast food but not too uncommon served as a side dish next to meat and fish. It stands up to rice, potato or pasta. Grits are usually boiled with water and/or milk, which make a smoother consistency. There are quick cooking grits available on the store shelves which are pre-steamed making them a quick-cook option but many people swear on the long cooked, old-fashioned stone-ground kind.
A gritty preparation
I cooked a Neapolitan soup in an Italian restaurant, which was called “aqua pazza” which means “crazy water. “ One part of the dish is small grit cakes. These cakes soak up the juice wonderfully and have a welcome gritty texture. It was cool how they held up their shape and identity in the tasty herb/tomato broth without getting soggy. A safe bet is to serve grits with some sort of gravy or a dominant flavor such as sausage.
My mother was on a budget feeding our family of four, so grits were regularly on hermenu. I know you don’t readily associate Austria with grits but in Tirol in our house they were popular. Here is savory and sweet recipe that you can cook two ways – how about a smart recipe!
(grits cooking needs stirring)
Grit Cake Basic Recipe
(recipe makes 4 portions)
6 cups water
1 cup milk
2 ½ cups stone ground grits
½ teaspoon salt
2 cups flour
2 eggs
2 cups bread crumbs, ground finely with kitchen processor
2 cups canola oil1 tablespoon butter
1. In a pot (2-quart sized) combine water, milk, and salt then bring to boil. On medium heat setting cook mixture for 30 – 40 minutes or until grits are soft. Stir grits every five minutes to prevent scorching.
2. Dip a kitchen paper towel into the vegetable oil then grease a loaf pan (8”x4”x3”deep).
3. Pour the cooked grits mixture into the mold and cool on the kitchen counter for 20 minutes. Cool the grits in the refrigerator for 3 hours or overnight.
4. Prepare three shallow soup bowls first filled with flour, second mixed eggs and third with breadcrumbs.
5. Invert the chilled grit loaf onto a cutting board and cut 1/2-inch thick slices.
6. Dip grit slices first into the flour, second into the mixed eggs and third into the breadcrumbs – shake off excess coating in between the coating process.
7. In a skillet heat the vegetable oil to 325 degrees Fahrenheit then cook coated grit slices for 3 minutes on each side or until golden brown. Add butter the last minute of the cooking process for flavor. Transfer cooked grit slices on to a kitchen paper lined plate to absorb excess oil.
8. Serve immediately in the savory or sweet version below – it’s up to you.
(cooked grits in a small cake loaf pan)
Sweet or Savory Grits Variations
Savory:
2 cups heated tomato sauce
3 tablespoon cheese such as freshly ground Parmesan sprinkled over the top of the cooked grits slices.
Sweet:
3 tablespoons agave nectar
2 cups mixed fruits such as sliced bananas, strawberries, blueberries sprinkled over the cooked grits slices
Chef Note: Don’t crowd the skillet when cooking grit slices - work in batches.
(slicing the cakes before they're cooked in a skillet)
Are Grits good for you?
As long you don’t pull a Paula Deen and enrich your grits with too much butter and a significant amount of salt you’ll be “aw’right”. Grits have a good carbohydrates value but not significant protein. They’re also high in iron content and are low in fat but let’s be realistic grits must be enriched in order to be tasty. Keep it simple, add a bit of grated cheese and a teaspoon of butter per person as a rule of thumb.
