Grits are a porridge-like dish made from dried, ground corn, a staple in Southern United States cuisine. The grains, which are coarser than cornmeal, are cooked slowly in a liquid until they reach a thick, creamy consistency. Grits possess a mildly neutral flavor, making them an excellent canvas that readily absorbs the tastes of accompanying ingredients. This versatility allows the dish to be adapted for savory main courses or sweet desserts.
Essential Flavor Bases
The foundational taste and texture of grits are established by the liquids and fats incorporated during cooking. While water provides the most basic preparation, substituting liquid with whole milk, half-and-half, or heavy cream increases the fat content, resulting in a richer, velvety mouthfeel. Using vegetable, chicken, or beef stock instead of water introduces a layer of umami and savory depth that permeates the grains.
Unsalted butter is often stirred in at the end to add richness and sheen. For a bolder profile, rendered bacon grease or olive oil can be used to toast the dry grits before adding liquid, enhancing the texture and nutty flavor. Sharp cheeses, such as aged cheddar, smoked Gouda, or Parmesan, are frequently folded in as the grits finish cooking, creating the classic “cheesy grits” that serve as a robust base for many savory dishes.
Classic Savory Protein Pairings
The neutral base of creamy grits naturally complements rich, flavorful proteins, making them a primary starch for main meals. The pairing of shrimp and grits is the most recognized preparation, originating in the coastal Lowcountry region. This dish typically features sautéed shrimp with a sauce incorporating bacon, garlic, and often a splash of lemon or hot sauce, which absorbs into the warm porridge.
Pork products are traditional accompaniments, as the rendered fat and saltiness balance the mild corn flavor. Crispy bacon strips or crumbled breakfast sausage patties are common breakfast additions, while smoky country ham offers a distinct, saltier counterpoint. For heartier dishes, braised meats, such as slow-cooked short ribs or pulled pork, are popular, as their rich, gelatinous sauces create a savory gravy when spooned directly over the grits. Fried proteins, like crispy catfish fillets or fried chicken, offer a textural contrast to the soft grits.
Savory Vegetable and Herb Additions
Incorporating fresh or cooked vegetables adds complexity, color, and texture to savory grits. Sautéed aromatics, particularly bell peppers and onions, are a common starting point, infusing the grits with foundational vegetable flavor. Roasted or sun-dried tomatoes offer acidity and concentrated sweetness that cuts through the richness of a buttered or cheesy base.
Mushrooms, such as cremini or oyster varieties, can be sautéed with garlic and stirred into the grits, providing an earthy, meaty texture. Fresh herbs contribute brightness, with parsley, chives, thyme, and sage often stirred in just before serving to preserve their vibrant aromas. For subtle heat, a dash of hot sauce, cayenne pepper, or diced jalapeños can be mixed in.
Sweet and Dessert Applications
While most commonly prepared as a savory dish, grits can be transformed into a sweet porridge for breakfast or dessert. To achieve this, grits are typically cooked with water and milk, then sweetened with granulated sugar, brown sugar, or maple syrup. Ground cinnamon or nutmeg can enhance the warmth and aroma of the final dish.
Fruit additions provide both flavor and a soft texture that pairs well with the creamy corn base. Fresh berries, sliced peaches, or cooked apples are frequently stirred in or used as a topping. For a sweet grit cake, the cooked, sweetened porridge is chilled until firm, cut into shapes, and often pan-fried to create a crisp exterior and a warm, soft interior, which is then drizzled with syrup.