1 Ingredient, 3 Ways: Grits
Grits are affordable, versatile and hearty. I’m always shocked when someone says they don’t like them. I think it’s probably the cook’s fault, because it’s really easy to make bad grits.
Don’t hate, but I always use Jim Dandy Quick Grits and I don’t add salt until the end, this way they don’t come out too salty.
The key to making good grits is having the perfect balance of grits and water, paired with constant stirring. When pouring the grits into the boiling water, you must keep stirring! Once you’re done adding grits, keep on stirring! This will keep the grits from getting too hot. Too hot means too dry and cakey grits are no bueno.
Also, make sure to cook your grits long enough. Pay attention to the time it says on the package and remember…don’t stop stirring!
#1 Cheesy Grits: Stir in your favorite cheese before serving. Cheddar and pepperjack are my favorite. Add finely chopped broccoli and/or bacon to make it a dinner..
#2 Tuna & Grits: Stir in butter, salt and pepper and cover. Meanwhile, mix tuna with light mayo, chopped onion, green pepper, black pepper and fresh lime juice. Add a hot pepper if you like spice. Serve tuna salad on top of hot grits. Serve with hot sauce. Great anytime!
#3 Savory Dinner Grits: Stir in parmesan cheese, olive oil and black pepper. If you like spice, used crushed red pepper too. Top with sliced Italian sausage or a fried egg.