![]() ![]() Many people think that you do have to whisk or stir them for almost the entire cooking time. ![]() ![]() Some traditional Southern cooks may be rolling in their graves right now. Here’s my time-saving trick for cooking up these delicious grits: you don’t have to whisk them continuously. How to save time cooking stone-ground grits If you are pressed for time, you can certainly use one of these as a substitute. ![]() They do, however, take longer to cook than quick cooking grits or instant grits. The texture has some bite to it, and the flavor is, for lack of a better word, super “corny.” They are the steel cut oats of the grit world. Make sure you don’t buy cornmeal by accident- it’s not the same! I used Bob’s Red Mill Yellow Corn Grits/Polenta. I DO recommend that you use stone ground, however, whether they are white or yellow. You can use white if you want, and they are more traditional… the only reason I used yellow is because it’s the only thing my grocery store had. I used stone-ground yellow grits to make these classic shrimp and grits. What kind of grits to use for Shrimp and Grits The smoky bacon flavor stands out and the chicken stock and butter makes it super savory and creamy tasting. I used salt and pepper only for seasoning, with a garnish of green onions at the end. This version of shrimp and grits keeps things simple. When it comes to comfort food, I like mine to be simple. Often, shrimp and grits recipes are made with peppers and onions, or with blackening seasoning for extra flavor. The shrimp is cooked in bacon fat and then mixed with a simple buttery sauce, then served on top of the grits with crumbled bacon and green onions. In this version, the grits are cooked with milk, butter, and chicken broth, with cheese melted in at the end. Other Southern regions have developed their versions of shrimp and grits- for example, you can find blackened shrimp and grits in New Orleans with a creole/cajun spin. It’s traditionally a breakfast dish, but I love it for a quick dinner. It originated in the Lowcountry of the South Carolina coast, during the season when shrimp were plentiful. ![]()
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