So that's why they cooked like that! A grits analysis

M

marilynfl

Moderator
If you look at the link, you'll see the grits I've been cooking recently. The one on the far LEFT is my favorite. It's a coarse stone-ground grit from Hominy Grill (Charleston) or Early Girl Eatery (Asheville). Two brothers, same grits, processed just for their restaurants.

I had wondered why everyone else was able to cook "grits" in so much less time and why mine never turned out as good as the restaurant's version...even though I had their recipe and their exact grits. On my last trip to Asheville, I picked up some local grits and began testing them.

Well...look at that image again. See the size difference between those and the stone-ground grits on the right? Those other versions cook in half the time, but I swear they have half the flavor and texture. They're good...just not good enough compared to the ones I finally succeeded in cooking correctly in a double boiler.

From now on, I'll hold out for the uber-coarse ones from Asheville and gently cook them for two hours in a double boiler, a method that worked to perfection. It's worth every single calorie to me.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/2015%20Marilyn/Grits.jpg~original

 
I'm still not understanding the double boiler. Just do not know anyone who does that.

Cooking long enough for sure if the grits are that coarse--never seen that either, but that is what HG does. ;o)
But just cooking on the stove and adding more liquid as needed makes for great grits.

 
So, are we talking FAR right? I'm kinda hoping it's Bob's, which I can buy.

I love polenta, which I can make. I love grits too, about which I am clueless.

A recent conversation with our gardeners, both black and white, who adore southern food, concluded that "instant" grits were a scourge

 
Also, if you're curious, ask to visit the mill. I bet they'd let you. I've visited a mill once.

Very interesting to see it in action and talk with the guys who are making those to spec.

 
OMG, yes. Just eat white paste out of the jar!! LOL Bob's are "yellow" grits which is

basically what is polenta. In the south, white grits are the norm but in recent years the old heirloom strains of corn have been revived and this is what Anson Mills, inparticular, is grinding. Lye used to be used (as in hominy) but isn't any more, according to what I read. "Grits" are just ground corn kernels.
I think the grits "revolution"" occurred in Chapel Hill with Bill Neal cooking at Crook's Corner. He revived "shrimp and grits" and elevated this low country shrimp boat owner's every day breakfast meal to a regional signature dish.

 
For our shrimp and grits--or just for extra delicious grits-we use half milk and half water.

4:1 water/grits ratio. Or use chicken broth. Bring liquid to a simmer, stir in grits and cook as needed, adding more liquid (usually water, until the last and then maybe some half and half if I have it) as needed to get to the consistency desired. For just every day, just water and grits.
We don't get that extra coarse grits, but do get good stone ground that do have some "tooth" and texture. I cook coarse yellow corn meal the same for polenta.
For the shrimp and grits we make, cheese gets added at the end also, of course.

 
I did some gritty research yesterday and your favorite grits look to be. . .

Unbolted, very coarse grits; these have everything the corn kernel has, so should have the best flavor! It is hard to find unbolted grits, most grits/polenta around here have nothing in them except for the granules of corn, with nary a germ, hull, or cornflour powder in sight.

I think I will order meself some unbolted grits. . .If I can find them and afford them. One mill said that you could get unbolted grits, but you need to make a special request for them--and they were very expensive (like 22$ for two pounds--plus shipping, which is very expensive to me!) But, I guess the price includes the Non-GMO labeling and the fact that the grits are from a named variety of corn, not just generic "corn gritss"

 
Are they white or yellow? I just stand by my guns that "grits" are s'posed to be white. nt

I have never seen grits that coarse, and the info about bolted/unbolted is interesting.
Old Guilford Mill near Greensboro has good grits.

 
Yep, although grits usually seem to be soupier/moister? However, even

they can be packed into timbales--they can go from a very moist creamy base to a fried cake.

 
The ones they show on the Early Girls site look like bolted grits; the ones on the left . . .

in your picture look like UNbolted grits as they are of various sized pieces and have germ and floury corn mixed in.

Hold off on the grits purchase for me; I will look around some more. Thank you for your kind offer though! smileys/smile.gif

 
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