No-Fuss Grits
- Total Time
- 40 to 60 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups water or stock
- 2cups whole milk
- 1cup grits, preferably stone ground
- 1½teaspoons kosher salt
- ¼teaspoon black pepper
- 4tablespoons butter, or more
- 2cups sliced or chopped mushrooms
- ½cup diced country ham, or more, optional
- Chopped parsley leaves for garnish
Nutritional analysis per serving (8 servings)
181 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 6 grams protein; 403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the water or stock and milk in a small saucepan and bring it to a boil over medium-high heat. Turn the heat to low and slowly stir or whisk in the grits. Beat with a wire whisk to eliminate lumps and stir in the salt and pepper. Continue to cook, stirring.
- Step 2
Heat 2 tablespoons of butter in a skillet over medium-high heat and cook the mushrooms, stirring occasionally until they give up their liquid; stir in the ham and continue to cook until the mushrooms are browned.
- Step 3
When the grits are creamy and have lost their raw taste (after about 50 minutes), season to taste, stir in the remaining butter and serve, garnished with the mushroom ham mixture.
Private Notes
Comments
I also make polenta in the microwave (cannot obtain grits where I live). Stirring each 2 minutes and cooking for 9 to 10 minutes gives a great result and this recipe would go well with the method.
This is pretty much the way I learned to cook grits, but at that time I only put them in the oven in the winter (summers too hot in pre-airconditioning!)
You can actually start them on the stove and then put them in a crockpot to cook the day away to creamy perfection while you are out fishing. Grits, fish and hush puppies for everyone!
Maybe it's non-traditional, but grits and polenta can be more easily made in the microwave or the oven. Much less burn-splatter hazard, and doesn't require so much attention with stirring.
Too much salt! 1t would have been better.
Correct me if I’m wrong, but isn’t this approximately the same amount of fuss as regular grits?
My father( born in Brooklyn) told me this story about grits- He was stationed in the south before being shipped off to Europe in WWII. He was served grits with his breakfast on the base. Being a Yankee he thought it was cream of wheat and put sugar on it. boy did everyone at the table turn and stare! they laughed about it for days.
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