I am Colombian and my husband loves grits. I had no idea how to make them. I did your recipe and he told me that were the best grits he had. Thank you so much !
Last time I had grits was like 9 months ago. It was on a breakfast tray in jail, and believe it or not it was AMAZING. They looked just like this. I've been craving them. Thanks for the recipe:)
I'm in New Zealand and we never saw anything like this here til the Italian cooking craze hit a few years back and polenta "came in". You still only rarely see it mentioned or on menus here. I learned about this from the Little House books, and I love your recipe! Thank you! 😊
I'm from Ghana. We have grits, but we don't call them grits. It's eaten as a breakfast with sugar and evaporated milk and cooked slightly different. It's amazing to see it in another culture.
Thanks for the information! I'm Canadian and have heard of grits all my life on movies and TV but it only just starting to be sold here and I haven't known how to prepare it. I will have to substitute for the dairy, but thanks for the measurements as I had nothing in my Canadian cookbooks and my older American cookbooks assume that everyone knows how Cheers!👍😃
This is THE BEST grits recipe I have ever found. I buy my ground grits from the south mailed to me and then the 2 times a year I have the desire I have to hunt down this woman and find this video because it’s the only fun way to cook the grits and they always turn out in freaking sane! I could live off of this daily it’s so good but I did.
As a Southern Belle in Georgia I had these and they are delicious. A bowl of pillowy rich yummy goodness. Its like the milk acts as a tenderizer it takes the grit out of grits if you eat grits you know exactly what Im talking about. Ive made grits om top of the stove, and in an instant pot but this recipe is the way to go. Thank you for sharing.
I do a soup with the same corn you used. I put 1 table spoon of concentrated tomato + one spoon of paprika + olive oil + minced garlic + salt + coriander + water. When cooked I add water once boiled I add medium coarse corn. At the last minute I add a small cup of capers. When I serve, I add some fresh olive oil and chunks of tuna on top of the soup. Delicious. The soup should be liquid and not thick at all.
My parents weren’t home. Always knew grits were easy to make but not this easy. Made this with sausage and bacon. I feel like a chef 👨🍳. Awesome video.
Thank you! I’ve had grits once and I really liked it so have tried to make it a few times but it just did not come out right. This time it was perfect!💕
Thank you for a comprehensive way to cook grits properly, I am from New Zealand and my American friend just gave me some basic instructions to make it (I believe it was too basic) and I followed it as stated, but was not good. I will try your recipe and I might add honey to the mix and add fresh fruit when cooked for a sweet alternative.
What a fun, easy and informative video. ❤ I live in Australia so we don't really eat grits. But I remember it from a movie (My Cousin Vinny) and always wondered what they were and how to eat them. Thanks so much for this they look amazing.... I'm subscribed and I'm gonna eat grits. 👍
Great job on the video. My favorite is yellow grits with breakfast, shrimp and finally my pot roast. Your recipe is similar to mine. I will give yours a try. Thanks for sharing. I have pot roast in the oven right now. My culinary journey started after my divorce as I tried to create comfort foods of my youth. Mostly failures. I started with pot roast in a slow cooker. Very good recipe from America's test kitchen. Then another from atk in a dutch oven. Even better as you divide the chuck roast down the seem and trim and truss, seared and slow roast. Then I dvred an episode of diner's drive ins and dives where Guy tasted a pot roast this French dude cooked. He just threw in the divided and cut into 4 pieces, and seared roast, and several ingredients into a quarter hotel pan, covered with foil and slow roasted for 3-5 hours at 275 degrees. When Guy took the first bite nestled on top of the grits...I've never seen a skilled actor reprocate that look, just heaven.
Hi David! Thanks so much for tuning in and for your comment. Your pot roast sounds amazing, and I love how you created your own recipe by combining different techniques! I'm a huge slow cooker fan and even wrote a whole book on slow cooker meals!
I know this is a pretty old video but I've just got my hands on cornmeal (until recently it wasn't even available in my country lol; it's still rather unpopular) and I made polenta from your recipe. It was super easy and really delicious! A bit sweet from the corn, pleasantly salty, and really smooth! Thank you for the recipe!
This looks so delicious I’m from Australia and iv never had it before but iv heard Americans talk about it And I’m going to make it if I can find the ingredients 😄
Hi, fellow Australian here. We have grits here it’s just not really called that, ive definitely seen it in woolies but labelled Polenta. Never had it I just know I’ve seen it before :)
I am from Slovakia and here is super popular eating semolina, which is usually prepared sweet (with cocoa/choco or cinnamon on the top). My grandma usrd to cook also grits for me, and again, in the sweet way. Our recipe is using only milk (no water), just a bit of salt, sugar (or honey/maple sirup) and butter, all mix it together and bring it to the boil. I just love it. When I travel to Serbia or Croatia, I am eating also lot of polenta, served with meat and vegetables. Anyway, semolina is the best dish in the whole world ♡♡
@@FromScratchFast thank you for your response ♡♡ Definitely try rhe sweet way, i honestly believe you will enjoy. As i mentioned, with some choco/cinnamon on the top, it is heaven on earth, especially in cold winter months
I’ve had grits only once in my entire life despite having lived in the states for a good half a decade. I still remember the place, Big Daddy’s in suburban Augusta GA. If theres anything that reminds me of the southerners and their unparalleled, welcoming hospitality, its going to be the grits.
Grits are amazing! They aren't too common in the northern USA so we only have small packages of like 12 single serving packets for around $4. I buy the bulk 5 lbs bag for like $3.18 online from Walmart.
Ymmm....definitely trying your Grits recipe out dear lady, I've seen Bob's Red Mill Polenta/Corn Grits on sale at the local supermarket, buying me a pack to enjoy with cooked greens, so grits are more commonly eatened savory? I guess eating sweet oatmeal since I was a kid, has given me a sweet tooth,😅 but savory is just as scrumptious. 😋👍
I usually eat grits as a savory preparation (which is traditional) - they're fabulous greens - but they'd be delicious with a drizzle of honey and milk as well. 😊
In Brazil, we make a recipe called "polenta" or "angú", based on corn flour, but it is totally different from that. Here we usually fry some stremmed garlic cloves and then add only water and salt to the pot and let this to boil. Next, we dissolve some of the corn flour in water at room temperature and add this mixture in the boiling water, stirring so as not to lump. We let it cook for a few minutes until it get thick and smooth. That's it.
@@FromScratchFast 😊 It is usually eaten as a side dish. It is also eaten on its own "beefed up" with bolognese sauce or meat sauce and mozzarella cheese on top (plant-based meat and cheese in my case haha). Also, baked polenta fries are quite common here.
I'm from Melbourne Australia, we don't have 'grits' here but İ do have Polenta in the pantry. İ also have cut corn kernels. İ guess I could cook them down with milk like this too? And maybe blend it after? I'd add strawberries and maple syrup and eat it like that ☺️ the saltiness and sweetness would taste divine.
Hi there! For the corn, I would suggest stirring the kernels in near the end of cooking, that way they will retain their texture and sweetness. Let me know how it turns out!
I love my grits cooked in chicken broth at a 4:1 ratio, with a pat of butter and ¼ cup of cream whipped in off the heat. Lastly stir in grated any kind of cheese, top with bacon pieces and chopped scallion, sometimes even a dallop of sour cream and black pepper. Kind of how I like a baked potato.
WoW in my culture we make this but instead of salt we add sugar and some sweet condensed milk 😊😊. I’ll need to try this savoury one, thanks for the recipe 🥰🥰.
I like grits a lot. Usually I buy instant grits but would like to switch to the more traditional, so thanks for the recipe. Tell, when I go to the market, do I buy the cans labeled HOMNIY?
Hi, I'm blowing things up here in the north! Ha, not really. I just love really creamy grits, and increasing the ratio of liquid to grits makes for a richer, more luscious end product (without the need for lots of butter). But that being said, it's totally a preference thing!!! 😂😂
It's also because you aren't making grits, you are making cornmeal mush! Please see my earlier comment. 1/2 cup grits to 2 cups of water, 1:4 ratio is correct.
@bruhmcbruhface heaven in a bowl. You get the country ham drippings in the pan with whatever little chunks are left and pour black coffee on it and it makes a gravy
@bruhmcbruhface yes. Dark black coffee. It was first made in civil war when flour and milk and the normal ingredients were hard to come by. But when you fry country ham the drippings and some kinda crusted up chunks will stay in the pot. So pour coffee over it and scrape the bottom of the pot. The cured ham makes it salty and since there’s no flour it’s more runny like a sauce than a traditional gravy. Look up some videos and try it for yourself it’s my favorite breakfast dish
@bruhmcbruhface no this particular gravy has to be country ham for it to work. Here’s a link to a video that makes it similar to how i do ruclips.net/video/si-8RB2sQ_Q/видео.html
Absolutely delicious .i was amazed looking at ths video.i had corngrits frm america.but then i don't knw how to cook.is it ok to cook even if the expiration date is on april 2022.and yet over for 3 mnths.it reminds my simple life in the province of the 🇵🇭
Are grits like semolina? We don't have this in the uk. The Scots like to eat porridge with salt, whilst others prefer theirs with sugar. I can't imagine eating something soft milky and salty with our eggs & bacon breakfast.
Hi Rosie, grits are coarser than semolina. Rather than eating them as porridge, they're served as a side dish here in the US. I'd love to try a traditional English breakfast!
@@FromScratchFast Yes our Zimbabwean porridge is similar though the cornmeal is finer. We enjoy them sweet (sweetener of choice but usually just sugar) for breakfast and add either butter or peanut butter.
Interesting. I have never seen a 6 to 1 ratio with grits but those did look good. Typically I cook them in just plain salted water but I guess milk will make them more creamy.
Yes, the additional liquid makes them super creamy! I've since adjusted the ratio in the recipe link to 5 to 1, as I've found that different brands of grits behave slightly differently (and you can always add more milk or water!). Let me know if you give them a try!
Similarly, Jamie Oliver's rice pudding uses a 5:1 ratio and its the best rice pudding ever ... so creamy and delicious.... I guess the extra liquid and slower cooking time is the trick for making grains creamy 🥰😋
I have never tried grits. In UK it's not very popular at all. Infact I've never heard of them. It's also hard to find ground-corn meal but I can find Polenta so I think i will use that and try your recipe. I love mashed potatoes so I can imagine what this is like and i think im going to love it IF.. I can make it right.
You can do it!! It will definitely work with polenta (just be sure that you don't buy instant polenta, which won't work with this recipe). I hope you enjoy. Keep me posted!
Fellow Uk person here 🙋🏾♀️, as an African I would highly suggest Afro, Caribbean shops, that’s where I get ours from and it’s easy to find if you ask the shop peoples, Sometimes you can also find ground corn meal in ethnic shops (Arab, Pakistani markets) etc. But your best bet would be Afro Caribbean shops, try that first. I use cornmeal for our porridge’s
I just tried making stone ground grits and they never got very soft. Do you notice a significant difference between the stone ground and more modern fine ground grits that are very smooth and creamy?
Hi Bonnie, stone ground grits will have more texture, but they should still get soft and creamy. I suggest cooking them for longer (feel free to add more liquid as needed). I actually prefer stone-ground over fine ground, as they have a better flavor.
@@FromScratchFast Awesome! Thank you so much! It's my first time trying grits and I didn't know stone ground was any different until I started watching videos. They turned out well for a first try! Definitely going to make a smaller batch next time, leave the lid on and add more water. Someone had also suggested to rinse them first but I don't think that's necessary because it washes away the starch that creates the creaminess (I only use water to cook them because we don't really buy milk normally.)
Hi there! Grits are naturally gluten free (as long as they're processed in a gluten-free facility). You can swap in almond milk for regular milk, although it will affect the flavor (I find that nut milks can mask the natural sweetness of the grits). Instead, I would use a mix of vegetable broth and water, then finish the grits generously with dairy free butter. I hope you enjoy!!
The best grits I ever had were made with milk. I joined the Army at 19 and went to the south. Every place you went, there were grits. What? Why don't we have this in California? Every place should have Grits just like potatoes on the menu. Love some grits.
Okay, just to be clear grits is a southern thing not American. Yes, in the last 20 years they have gained popularity across the US but are not a staple. And there are a couple types of grits other than corn. Hominy is another kind. And also they are made several ways depending on the meal you are serving. Diner grits are not soupy but are served like a rice side dish. Pennsylvania is about as far north you will see them regularly on a menu.
Hi, you can use coarse ground cornmeal in place of grits (in fact, they're the same thing!). Just be sure it's coarse cornmeal (stone-ground, if you can find it), not fine cornmeal.
@@FromScratchFast Thank you I have been wondering because right now I can't find grits anywhere in the stores. Plus I want to make some salmon croquettes with grits. I think I'll try the yellow cornmeal. Is it one cup of cornmeal to 4 cups of water?
@@FromScratchFast Thanks again Nicki unfortunately my cornmeal is not stone ground it's very fine in texture. I don't think I can use it for making grits. Man I was soo ready for them after watching your video.
@@MrKlandestine Oh shoot! If you want to put that cornmeal to use, you can use it in these muffins (you can omit the jalapeno and corn if you don't have them!): fromscratchfast.com/jalapeno-cheddar-cornbread/
Unless you START the cooking process with butter, you're doing it wrong for the creamiest grits. We actually run a grist mill and grits are our business.
I am Colombian and my husband loves grits. I had no idea how to make them. I did your recipe and he told me that were the best grits he had. Thank you so much !
Hi Maria, this makes me so happy to hear! ❤️
My wife is Colombian and I just used this video to explain to her what grits are lol
Wyte peepo hav no culture
@@whiteyfisk9769 shieeeeet
I think they kinda taste like arepa but melted
Last time I had grits was like 9 months ago. It was on a breakfast tray in jail, and believe it or not it was AMAZING. They looked just like this. I've been craving them. Thanks for the recipe:)
Thanks for tuning in, and I hope you enjoy!
What were you in for?
@@muscleandmath2910 agg assault/public servant
My husband can’t eat grits for this reason lol. He was locked up for 3 months and he got tired of grits everyday .
@@fartgangtv9143 why can't you be normal?
I'm in New Zealand and we never saw anything like this here til the Italian cooking craze hit a few years back and polenta "came in". You still only rarely see it mentioned or on menus here. I learned about this from the Little House books, and I love your recipe! Thank you! 😊
I love the Little House books too! So glad you love the recipe!
I licked a canguroo.
I was a quick grits user until I discovered your recipe. Thank you 🙏🏻 such a huge difference
I'm glad to hear! Grits from scratch are such a game changer. 😊
I'm from Ghana. We have grits, but we don't call them grits. It's eaten as a breakfast with sugar and evaporated milk and cooked slightly different. It's amazing to see it in another culture.
Hi Jamie, that sounds delicious! I love learning about other food traditions. Thank you!
Same here from the caribean !
I was so chocked when I found out it was eaten salty/savoury in other parts of the world !
Same in Zimbabwe, this is what we cool porridge. We sometimes add peanut butter which is delicious.
Same in Nigeria
We call it pap or Akamu and we eat it with akara which fried and grinned beans
Thanks for the information! I'm Canadian and have heard of grits all my life on movies and TV but it only just starting to be sold here and I haven't known how to prepare it. I will have to substitute for the dairy, but thanks for the measurements as I had nothing in my Canadian cookbooks and my older American cookbooks assume that everyone knows how
Cheers!👍😃
Hi Heather! I hope you enjoy the grits. They're truly a staple in my house!
Grits have been sold in Canada, for some years...My Mother used to cook them, in the 40's.
I never have grits before and you made it look so easy to make, I am definitely going to make this thank you.
I hope you like them! Keep me posted 😊
This is THE BEST grits recipe I have ever found. I buy my ground grits from the south mailed to me and then the 2 times a year I have the desire I have to hunt down this woman and find this video because it’s the only fun way to cook the grits and they always turn out in freaking sane! I could live off of this daily it’s so good but I did.
Hi Preston, this makes me so happy to hear!
I agree! Thank you!
I'm British and grits is something we don't have over here so I'm going to give it a try!
Grits are definitely an American classic, and I hope you like them!
Grits are known as cornmeal porridge in Caribbean households all over the world, including the good old UK.
As a Southern Belle in Georgia I had these and they are delicious. A bowl of pillowy rich yummy goodness. Its like the milk acts as a tenderizer it takes the grit out of grits if you eat grits you know exactly what Im talking about. Ive made grits om top of the stove, and in an instant pot but this recipe is the way to go. Thank you for sharing.
I'm so happy to hear this, and I LOVE the description, "pillowy rich yummy goodness"!! 😃 Thank you for sharing!
Those grits look 🔥
Thank you!
I do a soup with the same corn you used. I put 1 table spoon of concentrated tomato + one spoon of paprika + olive oil + minced garlic + salt + coriander + water. When cooked I add water once boiled I add medium coarse corn. At the last minute I add a small cup of capers. When I serve, I add some fresh olive oil and chunks of tuna on top of the soup. Delicious. The soup should be liquid and not thick at all.
That sounds so intriguing!!
My parents weren’t home. Always knew grits were easy to make but not this easy. Made this with sausage and bacon. I feel like a chef 👨🍳. Awesome video.
Thanks so much. Love that you served the grits with sausage and bacon (YUM!).
I make mines with crumble bacon and cheese... Love it!! 😋
That sounds amazing!
Me too. I usually use turkey bacon because it's less fatty. I also stir in some buttermilk for a bit of tang. So good!
@@OurBelovedBungo mmm, I love the addition of buttermilk!
Thank you! I’ve had grits once and I really liked it so have tried to make it a few times but it just did not come out right. This time it was perfect!💕
I’m so happy to hear!! 😊
Best grits I’ve ever cooked !!!!!
Thank you for a comprehensive way to cook grits properly, I am from New Zealand and my American friend just gave me some basic instructions to make it (I believe it was too basic) and I followed it as stated, but was not good. I will try your recipe and I might add honey to the mix and add fresh fruit when cooked for a sweet alternative.
Hi there! I haven't made this as a sweet dish, but I know many people enjoy it that way. Keep me posted!
THAT was fantastic. I added some frozen corn kernels but, holy cow - my neighbors at my BBQ were mad I had not made this before.
Thanks!
This makes me so happy to hear!
What a fun, easy and informative video. ❤ I live in Australia so we don't really eat grits. But I remember it from a movie (My Cousin Vinny) and always wondered what they were and how to eat them. Thanks so much for this they look amazing.... I'm subscribed and I'm gonna eat grits. 👍
Hi DJ, welcome to my channel and thank you for subscribing!! I LOVE that scene in My Cousin Vinny 😂
Great job on the video. My favorite is yellow grits with breakfast, shrimp and finally my pot roast. Your recipe is similar to mine. I will give yours a try. Thanks for sharing. I have pot roast in the oven right now. My culinary journey started after my divorce as I tried to create comfort foods of my youth. Mostly failures. I started with pot roast in a slow cooker. Very good recipe from America's test kitchen. Then another from atk in a dutch oven. Even better as you divide the chuck roast down the seem and trim and truss, seared and slow roast. Then I dvred an episode of diner's drive ins and dives
where Guy tasted a pot roast this French dude cooked. He just threw in the divided and cut into 4 pieces, and seared roast, and several ingredients into a quarter hotel pan, covered with foil and slow roasted for 3-5 hours at 275 degrees. When Guy took the first bite nestled on top of the grits...I've never seen a skilled actor reprocate that look, just heaven.
Hi David! Thanks so much for tuning in and for your comment. Your pot roast sounds amazing, and I love how you created your own recipe by combining different techniques! I'm a huge slow cooker fan and even wrote a whole book on slow cooker meals!
I know this is a pretty old video but I've just got my hands on cornmeal (until recently it wasn't even available in my country lol; it's still rather unpopular) and I made polenta from your recipe. It was super easy and really delicious! A bit sweet from the corn, pleasantly salty, and really smooth! Thank you for the recipe!
I’m so happy to hear this!! ☺️
This looks so delicious
I’m from Australia and iv never had it before but iv heard Americans talk about it
And I’m going to make it if I can find the ingredients 😄
I hope you like it!! I know you can buy grits online if they're hard to find in your local grocery stores. Enjoy!
Grind popcorn kernels to a coarse grind!!!
Hi, fellow Australian here. We have grits here it’s just not really called that, ive definitely seen it in woolies but labelled Polenta. Never had it I just know I’ve seen it before :)
First time and last time I had grits was when I was in the army. I bought some today.
Grits came out perfect. Thank you 😊
I'm so happy to hear!!
I am from Slovakia and here is super popular eating semolina, which is usually prepared sweet (with cocoa/choco or cinnamon on the top). My grandma usrd to cook also grits for me, and again, in the sweet way. Our recipe is using only milk (no water), just a bit of salt, sugar (or honey/maple sirup) and butter, all mix it together and bring it to the boil. I just love it.
When I travel to Serbia or Croatia, I am eating also lot of polenta, served with meat and vegetables.
Anyway, semolina is the best dish in the whole world ♡♡
That sounds so delicious and comforting! I love the idea of making a sweet version. Thank you so much for sharing!
@@FromScratchFast thank you for your response ♡♡
Definitely try rhe sweet way, i honestly believe you will enjoy. As i mentioned, with some choco/cinnamon on the top, it is heaven on earth, especially in cold winter months
I’ve had grits only once in my entire life despite having lived in the states for a good half a decade. I still remember the place, Big Daddy’s in suburban Augusta GA. If theres anything that reminds me of the southerners and their unparalleled, welcoming hospitality, its going to be the grits.
I tasted grits for the first time in GA as well! My husband's aunt actually made them, and I've been hooked ever since. :)
Grits are amazing! They aren't too common in the northern USA so we only have small packages of like 12 single serving packets for around $4. I buy the bulk 5 lbs bag for like $3.18 online from Walmart.
great tip!
Grits are common in Cuba but we eat them with fried eggs!! So good 🥰
I LOVE grits with fried eggs! We'll often top them with sauteed greens and eggs for an easy breakfast or dinner. 😀
I loved it! Your video inspired me to prepare tomorrow morning
Hooray! I hope you enjoy!
I'm a true Southern Texan and I approve of this video You Go Girrrlll💓💞🌬️💋
Aww, thank you!!
WHAT A GREAT PRESENTATION!!!!
Ymmm....definitely trying your Grits recipe out dear lady, I've seen Bob's Red Mill Polenta/Corn Grits on sale at the local supermarket, buying me a pack to enjoy with cooked greens, so grits are more commonly eatened savory? I guess eating sweet oatmeal since I was a kid, has given me a sweet tooth,😅 but savory is just as scrumptious. 😋👍
I usually eat grits as a savory preparation (which is traditional) - they're fabulous greens - but they'd be delicious with a drizzle of honey and milk as well. 😊
I just made these, they were good!
So happy to hear!!
I'm here after movie" my cousin Vinny"" never heard grit in India..but will try if I cud arrange corn powder here
Sameer Shaikh hi from the US! (P.s. I love that movie 😂)
I think there is an italian equivalent called polenta that also uses crushed whole wheat sometimes.
In Brazil, we make a recipe called "polenta" or "angú", based on corn flour, but it is totally different from that.
Here we usually fry some stremmed garlic cloves and then add only water and salt to the pot and let this to boil. Next, we dissolve some of the corn flour in water at room temperature and add this mixture in the boiling water, stirring so as not to lump. We let it cook for a few minutes until it get thick and smooth. That's it.
Hi Gabriel, that sounds delicious! Do you eat it on its own as a side dish, or do you typically serve it with other foods?
@@FromScratchFast 😊 It is usually eaten as a side dish. It is also eaten on its own "beefed up" with bolognese sauce or meat sauce and mozzarella cheese on top (plant-based meat and cheese in my case haha).
Also, baked polenta fries are quite common here.
@@gabrielmisse7115 it sounds fabulous and similar in many ways to polenta. I hope to visit Brazil one day to taste it in person!
@@FromScratchFast Yeah, it really is. When you come, I hope you enjoy the trip as much as the foods here.
Thank you 😍❤️i am gonna made it soon!
I hope you enjoy!
Ur such a ray of sunshine! Loved the video
Thank you so much! ☺
So grits are polenta..who knew,thank you for demystifying!Love your Chanel 🇬🇧🇬🇧
Thank you so much!!
You can cook good grits thanks for the video.
Thank you, Dorese!
I'm from Melbourne Australia, we don't have 'grits' here but İ do have Polenta in the pantry. İ also have cut corn kernels. İ guess I could cook them down with milk like this too? And maybe blend it after? I'd add strawberries and maple syrup and eat it like that ☺️ the saltiness and sweetness would taste divine.
Hi there! For the corn, I would suggest stirring the kernels in near the end of cooking, that way they will retain their texture and sweetness. Let me know how it turns out!
Best grits ever! Thanks ✨✨✨
I'm so glad you like them!!
I love your energy.🤩💚❤💜
Thanks Verna!
What an underrated cooking channel!
Aw, thank you so much!
That's nice in my country we call it shuuro and we eat with anything
It nice fruits
Oh wow! Where do you live?
Oh man, this looks sooooo good.
Grits are the best! (So grateful to you for introducing them in my life! :)
I love my grits cooked in chicken broth at a 4:1 ratio, with a pat of butter and ¼ cup of cream whipped in off the heat. Lastly stir in grated any kind of cheese, top with bacon pieces and chopped scallion, sometimes even a dallop of sour cream and black pepper. Kind of how I like a baked potato.
That sounds pretty incredible!
In Jamaica we call grits turned cornmeal ☺️
Salty and buttery grits ❤️
the best! 😁
I'm Colombian too, but I haven't gotten the pleasure. Seems Delicious.
WoW in my culture we make this but instead of salt we add sugar and some sweet condensed milk 😊😊. I’ll need to try this savoury one, thanks for the recipe 🥰🥰.
I want to try your version!
@@FromScratchFast that would be awesome 😍😍.
Thank you for your time and recipe.
Thank YOU! I really appreciate your tuning in!
Absolutely loved this video. Thank you beauty! 💙
Thank you so much! 🙏
I like grits a lot. Usually I buy instant grits but would like to switch to the more traditional, so thanks for the recipe. Tell, when I go to the market, do I buy the cans labeled HOMNIY?
Hi there! You want to buy dry grits, which look like coarsely ground cornmeal. They're sold in bags. I hope you enjoy!
we don't have grits here in N.Z but wow they look nice
Thanks! One day I hope to visit NZ!
Grits + hot sauce = southern masterpiece 👍😌
The best combination!!
Hello, there , I have a question for you. is grits and polenta the same. , and regarless is good food for diabetics?. thanks and great day
Hey Nicki....here in the south, the liquid to grits ratio has always been 4 to 1.......watz up wit dat ?
Hi, I'm blowing things up here in the north! Ha, not really. I just love really creamy grits, and increasing the ratio of liquid to grits makes for a richer, more luscious end product (without the need for lots of butter). But that being said, it's totally a preference thing!!! 😂😂
It's also because you aren't making grits, you are making cornmeal mush! Please see my earlier comment. 1/2 cup grits to 2 cups of water, 1:4 ratio is correct.
Mmmmm! Yummy!
"rat tat twoey" lol
Grits + red eye gravy is the best there is
I agree! So delicious.
@bruhmcbruhface heaven in a bowl. You get the country ham drippings in the pan with whatever little chunks are left and pour black coffee on it and it makes a gravy
@bruhmcbruhface yes. Dark black coffee. It was first made in civil war when flour and milk and the normal ingredients were hard to come by. But when you fry country ham the drippings and some kinda crusted up chunks will stay in the pot. So pour coffee over it and scrape the bottom of the pot. The cured ham makes it salty and since there’s no flour it’s more runny like a sauce than a traditional gravy. Look up some videos and try it for yourself it’s my favorite breakfast dish
@bruhmcbruhface no this particular gravy has to be country ham for it to work. Here’s a link to a video that makes it similar to how i do
ruclips.net/video/si-8RB2sQ_Q/видео.html
The lady's so cute I had to subscribe...great simple recipe too.
Aw thanks, and thank you for subscribing!! 😊
I don’t recall if I’ve ever tried grits but I want to… I just made pot roast, I’ll bet it goes great with it
Grits are sooooo good with pot roast!
@@FromScratchFast you sold me, I’m going to pick some up and try you’re recipe tonight
@@NickGuzelian let me know how it turned out!
Having it now, it’s incredible
Absolutely delicious .i was amazed looking at ths video.i had corngrits frm america.but then i don't knw how to cook.is it ok to cook even if the expiration date is on april 2022.and yet over for 3 mnths.it reminds my simple life in the province of the 🇵🇭
Great video! Can’t wait to try
Thank you so much, and I hope you enjoy!
Wow look soooo dilecies😋👍👏
Thank you!
Are grits like semolina? We don't have this in the uk. The Scots like to eat porridge with salt, whilst others prefer theirs with sugar. I can't imagine eating something soft milky and salty with our eggs & bacon breakfast.
Hi Rosie, grits are coarser than semolina. Rather than eating them as porridge, they're served as a side dish here in the US. I'd love to try a traditional English breakfast!
Thank you for sharing. From Canada
My pleasure! I hope you enjoy!
Yum so good,ty 😋
So glad you enjoyed!!
So it's like our Zimbabwe sadza or mealie meal porridge😊😊
I’d love love to try your version!
@@FromScratchFast Yes our Zimbabwean porridge is similar though the cornmeal is finer. We enjoy them sweet (sweetener of choice but usually just sugar) for breakfast and add either butter or peanut butter.
@@eatingwithselina8482 that sounds divine!
Lower amount of milk and water, add sugar instead of salt and you have cornmeal porridge for breakfast.
I love it for breakfast!!
Love this. Where I'm from it's called porridge lol!
Love that!
So it's just mielie meal?
Interesting. I have never seen a 6 to 1 ratio with grits but those did look good. Typically I cook them in just plain salted water but I guess milk will make them more creamy.
Yes, the additional liquid makes them super creamy! I've since adjusted the ratio in the recipe link to 5 to 1, as I've found that different brands of grits behave slightly differently (and you can always add more milk or water!). Let me know if you give them a try!
Similarly, Jamie Oliver's rice pudding uses a 5:1 ratio and its the best rice pudding ever ... so creamy and delicious.... I guess the extra liquid and slower cooking time is the trick for making grains creamy 🥰😋
Just wondering, what does Grits taste like?
The grits have a nutty, subtly sweet corn-like flavor. 😁
Mix that with pepper and water you got a bomb
Delicious 😋👍
Thank you so much!
I have never tried grits. In UK it's not very popular at all. Infact I've never heard of them. It's also hard to find ground-corn meal but I can find Polenta so I think i will use that and try your recipe. I love mashed potatoes so I can imagine what this is like and i think im going to love it IF.. I can make it right.
You can do it!! It will definitely work with polenta (just be sure that you don't buy instant polenta, which won't work with this recipe). I hope you enjoy. Keep me posted!
@@FromScratchFast Thank you for that reassurance. I will definitely try it soon now :)
Fellow Uk person here 🙋🏾♀️, as an African I would highly suggest Afro, Caribbean shops, that’s where I get ours from and it’s easy to find if you ask the shop peoples, Sometimes you can also find ground corn meal in ethnic shops (Arab, Pakistani markets) etc. But your best bet would be Afro Caribbean shops, try that first. I use cornmeal for our porridge’s
For someone who doesn't like milk... what do you substitute?
Dairy-free milks give these grits an off flavor so recommend using just water only. Be sure to use plenty of butter at the end to add richness!
I just tried making stone ground grits and they never got very soft. Do you notice a significant difference between the stone ground and more modern fine ground grits that are very smooth and creamy?
Hi Bonnie, stone ground grits will have more texture, but they should still get soft and creamy. I suggest cooking them for longer (feel free to add more liquid as needed). I actually prefer stone-ground over fine ground, as they have a better flavor.
@@FromScratchFast Awesome! Thank you so much! It's my first time trying grits and I didn't know stone ground was any different until I started watching videos. They turned out well for a first try! Definitely going to make a smaller batch next time, leave the lid on and add more water. Someone had also suggested to rinse them first but I don't think that's necessary because it washes away the starch that creates the creaminess (I only use water to cook them because we don't really buy milk normally.)
@@bonniebranch6083 That sounds like an excellent plan to add more water and to leave the lid on. Good luck!!
Could you substitute the milk for cream cheese or maybe sour cream or would it curdle?
I wouldn't swap out the milk, but you could add a spoonful of cream cheese, or, even better, mascarpone cheese, at the end for more richness!
With what can I substitute the butter 🧈?😊
You can use a vegan butter if you prefer!
@@FromScratchFast thanks :)
I love hominy grits with cheese and fish. I know hominy is made with lye. So I wondered how are hominy grits made?
With lye. Those are quick grits and not real ones.
There's no pause between the syllables in ratatouille lol. Its just pronounced ratta-tooey
yes! as a french speaker her pronunciation made me cringe
HE PUT BASIL IN RATATOUILLE???!
Who gives a fuck
For the South African in the comment section is grits basically pap
What a breakfast!!! My mother would make her grits with water, but my grandmother always made her with milk. "YUMMY, YUMMY, YUMMY"! What
I LOVE grits for breakfast!!
My cousin Vinny got me here. Had no idea what grit is
would gluten and dairy free grits work as well? can i substitute regular milk for almond milk?
Hi there! Grits are naturally gluten free (as long as they're processed in a gluten-free facility). You can swap in almond milk for regular milk, although it will affect the flavor (I find that nut milks can mask the natural sweetness of the grits). Instead, I would use a mix of vegetable broth and water, then finish the grits generously with dairy free butter. I hope you enjoy!!
The best grits I ever had were made with milk. I joined the Army at 19 and went to the south. Every place you went, there were grits. What? Why don't we have this in California? Every place should have Grits just like potatoes on the menu. Love some grits.
I totally agree that every restaurant should have grits! I live in the Hudson Valley of NY, and nobody offers them up here. So good.
Great video and recipe, but, Grits and Polenta are definitely not the same thing.
Thank you!! Yes, I clarify the difference between grits and polenta in the recipe link!! 😊
1:01 video starts here
Mmmm 😋
I like to crack an egg or two in my grits and lots of cheese ❤
Mmm, that sounds delicious!
Can you use stock instead of Milk??
Hi Rafaella! Yes you can, although it will affect the flavor. The grits won't be quite as creamy and sweet and will taste more savory.
Luke knows the exact recipe to secret gritz if he's there
Hi you are so great
I came here from My cousin Vinny
Okay, just to be clear grits is a southern thing not American. Yes, in the last 20 years they have gained popularity across the US but are not a staple. And there are a couple types of grits other than corn. Hominy is another kind. And also they are made several ways depending on the meal you are serving. Diner grits are not soupy but are served like a rice side dish. Pennsylvania is about as far north you will see them regularly on a menu.
You're absolutely right - grits are truly Southern (I first ate them a few decades ago in GA, where my husband is from). Thanks for the comment!
how are they cooked differently for dinner side dish? What if the ratio of grits to liquid?
Nicki can you use cornmeal for this recipe or do they have to be grits?
Hi, you can use coarse ground cornmeal in place of grits (in fact, they're the same thing!). Just be sure it's coarse cornmeal (stone-ground, if you can find it), not fine cornmeal.
@@FromScratchFast
Thank you I have been wondering because right now I can't find grits anywhere in the stores. Plus I want to make some salmon croquettes with grits. I think I'll try the yellow cornmeal. Is it one cup of cornmeal to 4 cups of water?
theartist I use 5 cups of liquid (half milk and half water) to 1 cup of coarse cornmeal. Grits would be fabulous with salmon croquettes (yum)!
@@FromScratchFast
Thanks again Nicki unfortunately my cornmeal is not stone ground it's very fine in texture. I don't think I can use it for making grits. Man I was soo ready for them after watching your video.
@@MrKlandestine Oh shoot! If you want to put that cornmeal to use, you can use it in these muffins (you can omit the jalapeno and corn if you don't have them!): fromscratchfast.com/jalapeno-cheddar-cornbread/
Unless you START the cooking process with butter, you're doing it wrong for the creamiest grits. We actually run a grist mill and grits are our business.
Tell me more! How do you start your grits? I'm wondering how you incorporate the butter first.
That one guy from MyCousin Vinny could stand to watch this, seeing how the laws of physics cease to exist on his stove.
😂