When I visited Charleston last year with the British Guild of Travel Writers, one of the highlights was eating grits. I grew up with grits. My Aunt Sara made delicious cheese ones that my cousin and I would eat at their kitchen table.
What are grits? / What is grits?
On my trip, as a Texan in Charleston with a lot of Brits, I found myself answering this question over and over: What are grits? Or, occasionally ‘What is grits?’ — which to a Southerner sounds very clangy! Please, always in the plural. Even my daughter (a British-American!) didn’t know. The short version is that grits are a particular variety of stone-ground corn, with a texture similar to polenta. Of course, there are a lot of different versions, from instant and quick-cook to artisanal, as this piece in Real Simple magazine explains.
It’s a bit like polenta or corn meal and when cooked has a texture similar to porridge.
Grits: an ideal foodie souvenir from the American South
I arrived back from Charleston with three bags of grits in my suitcase. One of them, Palmetto Farms, I bought at Charleston City Market, the others I got from Millers All Day, the very cool restaurant on King Street that has its own working antique mill in the front window and does amazing Southern breakfasts, including heirloom grains and local ingredients.
These unicorn (pink) grains require overnight soaking or a quick boiling and 30 minute soak. There are blue grits, pink grits, quick grits…. you can buy them at specialist restaurants or just drop by a grocery store. Don’t worry about the kind too much. Quick grits are (obviously) quicker. Stoneground and old-fashioned grits require soaking. But here’s my easy and delicious recipe for grits.
Recipe: Easy cheese grits recipe with red jalapeño & bacon
Shrimp and grits is a classic Southern combination and it can be delicious, but I love the pairing of cheese, bacon and chilies. I adapted this recipe from the shrimp and grits method on the back of the Palmetto Farms bag and one I found on Martha Stewart’s website for bacon and cheddar grits.
Ingredients
- 4 rashers of streaky bacon, diced (I liked smoked but your choice)
- 1 jalapeño, finely chopped (I used red but green is also good)
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1/4 tsp. salt
- 3/4 cup quick cook grits
- 1 cup cheddar cheese
- Olive oil
- Salt & pepper to taste
Method
1. Heat a drizzle of olive oil in a pan and cook the bacon and jalapeño till bacon is brown and cooked through, about 4 minutes.
2. Remove bacon and jalapeño from pan and reserve
3. Carefully pour in the stock and milk and heat until it boils
4. Whisk in the grits and the 1/4 tsp. salt, reduce to simmer and cover. Cook for 20-25 minutes, whisking occasionally to prevent sticking.
5. Once tender, remove from heat and stir in the cheese to taste followed by 3/4s of the bacon jalapeño mixture.
6. Serve in a low bowl topped with a bit of bacon jalapeño mixture.
Originally I planned to add all the cheese but I found that the grits were rich enough that I only needed about half of it. However, the cheesy grits of my childhood were practically gooey with cheddar so you can do it any way you like.
Tips for cooking grits:
- Use a combination of chicken broth and milk to give savoury grits richness and flavour
- Whisk the grits into the liquid and whisk occasionally throughout the cooking process to make their smooth
- The great thing about grits is that you can add any kind of savoury, spicy ingredients that you like: shrimp, shredded meat like pork or beef, any kind of chili.
- To reheat grits, put them in the microwave with a bit of water or milk
Grits make a perfect supper as well as a hearty breakfast and are a truly regional food — something you just can’t get anywhere. There’s a resurgence of interest in heirloom and rare grains, bringing back traditional varieties of corn and methods for milling and preparing them. All of this links this dish directly to the places where it is eaten. Grit are a food for true foodie travellers that give you a real taste of the American South!
More info: How to cook the perfect cheese grits in the Guardian
Have you tried grits or do you want to now?
