We’ve long associated grits as part of our country breakfast south of the Mason Dixon line, or in classic southern dishes like shrimp and grits. But grits have become so much more than that, and you can see its influence and implementations in recipes far and wide.
Sourcing Your Grits
From New York to California, grits are hosted on plenty of menus where chef want to feature great comfort food. “Here at Root & Bone we showcase an amazing stone ground grit from Trumansburg, NY where they grind it the old-fashioned way. One thing that makes good grits special is not letting your ground grits sit around too long. Though grits are viewed as a dry ingredient they do lose their aromatic luster when sitting in a ware house or kitchen shelf too long. We buy ours twice a week in order to preserve freshness,” says Jeff McInnis.
The Ultimate Southern Comfort Food
Grits are one of those comfort foods that has the ability to give us a sense of nostalgia, says Chef Tony Street of Y.O. Ranch Steakhouse in Dallas, Texas.
In addition, grits are such a wonderful and classic dish and in their simplicity, allow for a lot of creativity. “They are somewhat of a blank canvas, which I feel make them particular fun to prepare! The word itself is even fun to say!” says Street.
Slow and Steady
Grits should definitely be eaten right away, otherwise they tend to thicken up quickly. If your grits do turn out too thick, you can easily thin them out by adding some chicken stock or milk, says Street. Also, don’t be shy with the salt! Think of grits as a blank canvas, so on their own they can be rather bland, but you can build them up to be anything you want them to be – like these incredible spins below!
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