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polenta and grits are not the same. at least not to me. I'll look for my cheese grits casserole. it is to die for.
I've used both and it was the same. I compared the dry stuff when I had both on hand, and same ground texture. I think it's the cooking method used that turns out a different product.
That's funny, I just found a similar article. I think I'll see if I can find actual grits next time I need to purchase to see if I can notice the difference.
Recently I had grits at a restaurant that were delicious and creamy. These were served with my breakfast, I never order grits because I hadn’t cared for the texture of the grits I have had before.
So I have been searching recipe sites for creamy grits recipes and they all contain heavy cream, half & half, and a large amount of butter. The top rated recipes I have found all contain 2 cups heavy cream, 1 1/2 cups half & half, and a stick of butter for 8 servings of grits. Some even have cheese as well.
Now, I’m not a nutrition nazi, and while I aim toward making healthy food choices I do enjoy calorie and fat splurges from time to time. But these creamy grits recipes contain way more calories and saturated fat than I want, even to splurge on, for a breakfast side.
Does anyone know a method for making creamy grits, or a recipe that isn’t a heart attack in a bowl?
The way to get creamy grits with less fat than those recipes means you have to take a whole lot of time stirring. Get long-cooking grits, bring the salted water to a boil, very slowly whisk the grits into boiling water, reduce heat to simmer once all the grits have been incorporated and started to release their starch, and then keep stirring for another 20 or so minutes up to an hour. Finish with a little butter and/or cream (maybe 2 tablespoons, tops).
The way to get creamy grits with less fat than those recipes means you have to take a whole lot of time stirring. Get long-cooking grits, bring the salted water to a boil, very slowly whisk the grits into boiling water, reduce heat to simmer once all the grits have been incorporated and started to release their starch, and then keep stirring for another 20 or so minutes up to an hour. Finish with a little butter and/or cream (maybe 2 tablespoons, tops).
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How to make creamy grits?
