I got this recipe after eating grits in New Orleans.
- Carbohydrate 36.5332600346376 g
- Cholesterol 98.650000014571 mg
- Fat 31.8142933340584 g
- Fiber 0.416000006198883 g
- Protein 20.8589000449927 g
- Saturated Fat 19.2958413331853 g
- Serving Size 1 1 Serving (493g)
- Sodium 22529.5893973026 mg
- Sugar 36.1172600284387 g
- Trans Fat 1.99797466649945 g
- Calories 513 calories
Step-by-step
- Boil chicken stock, water, cream and butter in a boiler on the stovetop.
- Add grits, stirring well.
- Cook for 5 minutes.
- Serve with paprika, butter, and salt.
Operating on a strict thirty-minute timeline requires boiling liquids rapidly before introducing dry starches. Traditional stone-ground cornmeal relies on gelatinization, a process where starch granules absorb hot moisture and swell until their intermolecular bonds relax. Combining water, chicken stock, heavy cream, and butter creates an emulsion rich in fat, which coats the individual starch molecules and prevents clumping during the initial whisking phase. Cooking the mixture for exactly five minutes initiates the hydration of the endosperm fragments, though full softening depends on residual heat after the burner is switched off. Visual doneness appears when the liquid thickens into a uniform suspension that coats the back of a spoon without pooling or separating. Grits historically evolved from native American hominy preparation methods, specifically the nixtamalization process that unlocked bound niacin through alkaline soaking. Modern variations substitute water with seasoned broths to infuse savory depth directly into the corn endosperm. Stirring continuously prevents scorching at the base of the pot where heat transfer is most intense, ensuring an even viscosity throughout the batch.
