Secrets of fluffy grits
On a recent visit to Charleston and Savannah we sampled shrimp and grits at several restaurants. My husband had not previously thought he was a fan of grits, but he noticed that these grits were rather fluffy, with somewhat nubby texture, which he liked. I made shrimp and grits for breakfast this morning, using stone ground grits that we bought at a roadside stand on our trip and following the cooking directions on the bag (1 cup grits to 4 cups liquid, bring to boil and then turn down to simmer with lid on for about 45 minutes). While tasty, the grits didn't have that same fluffy texture. I did not add cheese or milk because I am temporarily on a non-dairy diet. I need suggestions for either cooking technique or for the best grits to order online.
The shrimp mixture, by the way, turned out great -- I started with chopped bacon, added onion, bell pepper, garlic, a diced smoked Louisiana sausage, and finished with chicken stock and seasonings and added the shrimp in the last few minutes.
The longer they cook, typically the better. The ultra fluffy appearance comes from milk added at the end of preparation and cooked slightly longer. After adding the milk, you will see the grits "fluff up".
As mentioned loner cooking time and higher liquid to Grit ratio will really allow the Grits to bloom.
Add a Tbsp of baking powder and cook the grits in the microwave 12 minutes in a covered casserole. Stir after 6 minutes, cook for a total of 12 minutes.
Dairy Products - Total Fat in Grams Per Cup
184.12g - Butter, stick type
88.06g - Heavy Cream (Whipping Cream before whipping)
72g - Original Philadelphia Cream Cheese
49g - Whipped Butter
48.21g - Sour Cream
46.34g - Light Cream
31.93g - Ricotta Cheese (Whole Milk)
27.84g - Half & Half Cream
26.62g - Sweetened Condensed Milk
22g - Traditional Plain Greek Yogurt
19.05g - Evaporated Milk, undiluted
19g - Regular Eggnog
14.26g - Ice Cream
7.93g - Whole Milk
5g - 2% Plain Greek Yogurt
4.9g - Buttermilk (2% - Reduced Fat, Cultured)
4.81g - 2% Milk
3.8g - Plain Yogurt
2.37g - 1% Milk
2.16g - Buttermilk (1% - Lowfat, Cultured)
1.4g - Dry Buttermilk (Reconstituted)
0.44g - Nonfat Milk
0.44g - Nonfat Plain Yogurt
Cook's Illustrated has a polenta recipe that is made in a microwave in 12 minutes. It turns out quite good and requires about 10 seconds of stirring, total. It's my go to method. Work smarter not harder.
The list of dairy with grams of fat shows other alternatives to half-and-half with similar fat. So richer of less rich liquids can be used for the grits.
Doing the same old things over and over and over with little imagination is boring and very dull.