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Grits

45 min
Grits

Grits is a creamy corn porridge that we have seasoned with grated cheddar and butter. This one is topped with garlic and jalapeño-style king prawns. Wonderfully delicious! You can eat grits for breakfast, as an appetiser or as a main course. This recipe is for four main course portions.

Ingredients

Grits

Arla Cravendale Semi-skimmed milk
500 ml
Chicken broth
500 ml
Corn flour
250 g
Butter
50 g
Cheddar cheese, grated
150 g

Prawns

King prawns
Garlic cloves
3
Fresh green jalapeños
2
Spring onions
1 bunch
Butter
25 g
Chilli flakes
1 tsp

Instructions

Grits

  • Bring the milk and chicken stock to the boil.
  • Add the cornflour and simmer for about 20 minutes, stirring frequently.

Prawns

  • Peel and finely chop the garlic. Chop the jalapeño and spring onion.
  • Heat butter in a frying pan. Fry the prawns until they turn pink. Add the garlic and jalapeño. Fry for about 2 minutes.
  • Top grits with prawns, spring onions and chili flakes.
Enjoy!

Questions about grits

If you are tired of the usual meals give grits a try! Read below for the most frequently asked questions about grits.

Where do grits come from?

Made from ground corn, grits are arguably one of the oldest ingredients of our time. As far back as 8700 B.C. corn was being milled and it's said that Native Americans introduced the dish somewhere around the 16th century. It quickly became a quintessentially Southern comfort food that is today a staple of the region's cuisine.

What can I add to grits to make them taste better?

Because the grain is mild-flavoured and takes on the flavour of whatever it is served with, your options are endless. Traditional recipes call for butter, cheese, syrup or sugar and there's a reason why these additions have stood the test of time. Replacing water with stock or experimenting with herbs will also transform your savoury dish, while fresh berries and honey will add a wonderful freshness to the breakfast table.

How do I keep my grits from clumping?

The key to an irresistibly silky finish is in the whisking. At the start of the cooking process, whisk constantly. Once it starts to thicken, whisk frequently. Keep an eye on your temperature as well, a low setting and slow simmer is where creamy and clump-free happens. Add the butter little by little, this is also a way to also emulsify the grits with the butter, making it creamier and without lumps.

Are grits better with milk or water?

While there is no right or wrong answer, many say that milk is the better option and that it adds a depth of flavour and smoothness that can't be achieved by water alone. Most recipes include a combination of the two with some savoury recipes opting for broth or stock instead. In the end, it comes down to personal preference.

Other recipes

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A warming taste of the American South

Southern soul food at its best, grits is one of those dishes that warms you from the inside out. Whether served as a wholesome breakfast porridge or featuring on the menu of a five-star restaurant, this creamy and mild flavoured grain dish is like a comforting hug in a bowl.

Breakfast grits – a morning kickstart

Whether sweet or savoury, this breakfast staple is quick, easy and versatile. If you have time, let the family build their own combinations by offering a variety of sweet and savoury toppings. Think honey and fresh berries, fried eggs and crispy bacon bits, or grated cheese and herbs.

How best to store grits

As with all grains, heat, air and moisture are the big enemies. Choose a cool, dark spot that is far away from moisture and heat sources. An airtight container is also a must, anything with a tight-fitting lid or closure. When properly stored, cooked grits have a shelf-life of up to five days.

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