topic Re: Cook's Country Creamy Grits in Recipes

Cook's Country Creamy Grits

Zhills — Tue, 01 Aug 2017 23:17:23 GMT

Recently Cook's Country made Shrimp and Creamy Grits.

She put the grits in butter and 'cooked' them about 3-4 minutes to bring out the corn flavor; added 1/2 milk and water and cooked.

I did not get to see it all. Did any of you or do you belong to Cook's Country and could provide the recipe?

We always stirred dry grits into boiling water to cook. Not I use my rice cooker and put dry grits in cold water and cook.

I have never seen dry grits put into butter before they were cooked but they said it increased the corn flavor. I sure would like to try them. Love grits!

Anybody see the show? Or belong to Cook's Country?

Re: Cook's Country Creamy Grits

Nonametoday — Tue, 01 Aug 2017 23:45:22 GMT

You cannot cook grits in butter. you must have some liquid. I am not going to pay to see the video but I cook creamy grits by using 1/4 water, 1/4 milk and 1/2 half-and-half (or use whipping cream instead of half-and-half, not whipped cream but whipping cream).

You can add butter once the grits get rolling-boiling. Or you can add butter, for best effect, at serving time.

The more half-and-half you add to the water, the creamier they will be. I have made creamy grits just by using milk and no other liquid but you have to be very careful not to scorch your milk.

Re: Cook's Country Creamy Grits

Sueliz — Tue, 01 Aug 2017 23:45:11 GMT

@Zhills wrote:
Recently Cook's Country made Shrimp and Creamy Grits.

She put the grits in butter and 'cooked' them about 3-4 minutes to bring out the corn flavor; added 1/2 milk and water and cooked.

I did not get to see it all. Did any of you or do you belong to Cook's Country and could provide the recipe?

We always stirred dry grits into boiling water to cook. Not I use my rice cooker and put dry grits in cold water and cook.

I have never seen dry grits put into butter before they were cooked but they said it increased the corn flavor. I sure would like to try them. Love grits!

Anybody see the show? Or belong to Cook's Country?

@Zhills, if you have Amazon Video, Season 7 of Cooks Country is on it and episode 10 shows how to make Creamy Cheese Grits with BBQ Shrimp.

Re: Cook's Country Creamy Grits

Zhills — Tue, 01 Aug 2017 23:57:35 GMT

Thanks I will try to find it. Never heard of this method before.

Can good grits possibly be any better?

Re: Cook's Country Creamy Grits

Scooby Doo — Wed, 02 Aug 2017 01:37:17 GMT

@Zhills wrote:
Thanks I will try to find it. Never heard of this method before.

Can good grits possibly be any better?

I live in the West and never had grits. Haven't seen them on any menu either. But we sure do have potatoes. I've had friends from Georgia come to visit. When we go out to eat they always say "where's the grits?"

Re: Cook's Country Creamy Grits

lumpin — Wed, 02 Aug 2017 02:00:41 GMT

Here is the recipe for the grits from the show:

Grits:
3 tablespoons unsalted butter
1 cup grits
2 1/4 cups whole milk
2 cups water
Salt and pepper

INSTRUCTIONS

1. FOR THE GRITS: Melt 1 tablespoon butter in medium saucepan over medium heat. Add grits and cook, stirring often, until fragrant, about 3 minutes. Add milk, water, and 3/4 teaspoon salt. Increase heat to medium-high and bring to boil. Reduce heat to low, cover, and simmer, whisking often, until thick and creamy, about 25 minutes. Remove from heat, stir in remaining 2 tablespoons butter, and season with salt and pepper to taste. Cover and keep warm.

Re: Cook's Country Creamy Grits

sandraskates — Wed, 02 Aug 2017 02:43:30 GMT

Thanks for posting the recipe @lumpin. And welcome to the boards!

I LOVE grits and this thread is making me hungry. . .

Re: Cook's Country Creamy Grits

Sooner — Wed, 02 Aug 2017 02:52:07 GMT

I love grits! The first time I ever saw them was on a breakfast plate in California in 1969 of all things.

No wonder these people can't deal with grits. They are, how shall I say this delicately, from the "north." How would they know about Georgia Ice Cream (grits with sugar in them) or any other grits! LOL!!!

I'll add: I looked this up: Grits are a food made from corn that is ground into a coarse meal and then boiled. Hominy grits are a type of grits made from hominy with the germ removed, which is corn that has been treated with an alkali in a process called nixtamalization. I couldn't remember what you called it.

So because of the process, they aren't supposed to taste heavily of corn, like corn on the cob. They are supposed to taste like grits.

Re: Cook's Country Creamy Grits

CelticCrafter — Wed, 02 Aug 2017 10:31:05 GMT

I like Cook's Country and America's Test Kitchen but I refuse to sign up to either website - they make it so difficult. The first time I tried they wanted everything but your first grandchild! The second time I tried they wanted me to sign up for a paid subscription.

I also don't like that if you want a new seasons worth of recipes you have to buy a whole new cookbook with all the past seasons in it.

Re: Cook's Country Creamy Grits

software — Wed, 02 Aug 2017 10:33:18 GMT

Not a grits fan.

First time I ever heard of shrimp & grits I thought to myself, why ruin the shrimp?

Re: Cook's Country Creamy Grits

Zhills — Wed, 02 Aug 2017 12:29:59 GMT

@software wrote:
Not a grits fan.
First time I ever heard of shrimp & grits I thought to myself, why ruin the shrimp?

If you make spicy shrimp, the creamy grits only enhances the flavor of the shrimp! Yummy, yummy!

Re: Cook's Country Creamy Grits

RespectLife — Wed, 02 Aug 2017 12:44:11 GMT

@lumpin wrote:
Here is the recipe for the grits from the show:

Grits:
3 tablespoons unsalted butter
1 cup grits
2 1/4 cups whole milk
2 cups water
Salt and pepper

INSTRUCTIONS
1. FOR THE GRITS: Melt 1 tablespoon butter in medium saucepan over medium heat. Add grits and cook, stirring often, until fragrant, about 3 minutes. Add milk, water, and 3/4 teaspoon salt. Increase heat to medium-high and bring to boil. Reduce heat to low, cover, and simmer, whisking often, until thick and creamy, about 25 minutes. Remove from heat, stir in remaining 2 tablespoons butter, and season with salt and pepper to taste. Cover and keep warm.

@lumpin

Yes! Welcome to the boards!

I also thank you for posting the recipe since others mentioned there is difficulty with getting to it on their site! Thanks!

Okay, I'll admit to being a Northerner who has never even tasted grits. It IS on my bucket list.

So here is a dumb bunny Northern gal question....the recipe says 1 cup of grits.

Is that the same as cornmeal?

I have a can of yellow and white cornmeal. Is that the same?

TIA!

Re: Cook's Country Creamy Grits

Zhills — Wed, 02 Aug 2017 13:27:45 GMT

"Okay, I'll admit to being a Northerner who has never even tasted grits. It IS on my bucket list.

So here is a dumb bunny Northern gal question....the recipe says 1 cup of grits.

Is that the same as cornmeal?

I have a can of yellow and white cornmeal. Is that the same?"

Not a dumb question at all. If you haven't tasted them, how would you know? Good question!

Grits are a larger grind of corn than cornmeal. If I understand correctly, cornmeal is equal to polenta. The taste would be similar, I'm sure.

This recipe is for a lot of grits! For 2 people I use 1/3 Cup grits to 1 1/3 Cup water or liquid. They increase greatly when cooked. Grits MUST be salted! Add and taste, you'll know when they are right.

Many Northerners don't like grits because at some restaurants they make a big pot of grits and leave on the heat and as they thicken they just add water to them. Not the way to fix grits! I don't order them in a restaurant but I love them when I cook them.

Grits are usually served 2 ways, sweet and savory!

Many add milk and sugar and eat them like oatmeal. They are quite tasty that way.

I prefer to cook them in water & salt and add lots of butter OR stir in cheese (your favorite, cream cheese 1 T makes them wonderful) to melt, and serve with eggs and bacon or sausage. They are a "starch" to go with any meat, especially pork.

Grits come in packages from instant to mill ground that cook an hour. I use the 5 minute type. Easy and delicious. Cook according to directions on pkg.

Hope you get a chance to enjoy the real deal!

Re: Cook's Country Creamy Grits

Zhills — Wed, 02 Aug 2017 13:22:25 GMT

@lumpin wrote:
Here is the recipe for the grits from the show:

Grits:
3 tablespoons unsalted butter
1 cup grits
2 1/4 cups whole milk
2 cups water
Salt and pepper

INSTRUCTIONS
1. FOR THE GRITS: Melt 1 tablespoon butter in medium saucepan over medium heat. Add grits and cook, stirring often, until fragrant, about 3 minutes. Add milk, water, and 3/4 teaspoon salt. Increase heat to medium-high and bring to boil. Reduce heat to low, cover, and simmer, whisking often, until thick and creamy, about 25 minutes. Remove from heat, stir in remaining 2 tablespoons butter, and season with salt and pepper to taste. Cover and keep warm.

@lumpin Thanks for the recipe and Welcome to the Recipe board.

They cook the grits for 25 minutes but do not specify which type of grits they use. They vary from instant to stone or mill grind that cooks for an hour. I did notice that on the show. Cook according to the package instructions.

AGAIN, 1 cup of dry grits makes 4 cups of grits and that's a lot of grits! I would use 1/4 cup dry grits per person at the most.

The grits to liquid ratio is 1 to 4 parts. Cook on low.

Re: Cook's Country Creamy Grits

RespectLife — Wed, 02 Aug 2017 14:27:59 GMT

Oh my goodness @Zhills I had no idea! Good thing I asked.

Would you believe my Italian family NEVER made polenta? I always thought it was Mexican! LOL

So w/ my cornmeal I can try Polenta (also on my bucket list) and I will purchase REAL grits. I really like the idea of adding creamed cheese and having w/ bacon and eggs!

Thanks so much for all the helpful info.

I copied and pasted for future use. I am currently in temporary housing until our new home is finished and can't wait to get my own kitchen back again!

Re: Cook's Country Creamy Grits

proudlyfromNJ — Wed, 02 Aug 2017 14:51:29 GMT

@CelticCrafter wrote:
I like Cook's Country and America's Test Kitchen but I refuse to sign up to either website - they make it so difficult. The first time I tried they wanted everything but your first grandchild! The second time I tried they wanted me to sign up for a paid subscription.

I also don't like that if you want a new seasons worth of recipes you have to buy a whole new cookbook with all the past seasons in it.

@CelticCrafter. I have found with the recipes from cook's country and ATK, if you google name of recipe and ATK or CC, someone will have posted it. Trying to get it from ATK or CC is ridiculous.
I can usually find it through a search.

Re: Cook's Country Creamy Grits

Zhills — Wed, 02 Aug 2017 15:25:51 GMT

I tried that but couldn't find it. Lots of recipes but none of them put the grits in butter dry, then added liquid.

When you add the cream cheese, put about a rounded teaspoonful along with your favorite cheese, grated. Smoked Gouda is to die for....just a little though. I just use plain cheddar and the cream cheese.

Oh yes, if you have grits left....let them sit and firm up completely, cut in pieces and brown quickly in hot oil. This is served in triangles at a local seafood restaurant. Very tasty in browned butter & oil.

Just remember, keep the ratio 1 to 4 grits to liquid and I only cook the 5 mins ones, 5 mins...then stir in butter, cheese, etc. Be sure to salt them!

Re: Cook's Country Creamy Grits

tiny 2 — Wed, 02 Aug 2017 15:49:45 GMT

@RespectLife

Hi Respect Life , Grits are not the same as cornmeal.

Cornmeal is made from grinding dried corn. This product can be very fine to very coarse but it is not grits. ( I actually saw a food writer say this,LOL) With this, you make polenta, corn bread, muffins, cornmeal mush( a kind of soupy polenta but this is the name used in the south ) hushpuppies, spoonbread etc.

Once the original fresh corn is dried, it is not edible unless ground.

In order to make another edible product and use any excess corn, the dried corn is soaked (in the old days it was a Lye bath until the very hard hull is loose enough to remove)). Now it is done commercially unless you visit one of the few historic mills still operating.

Once the hard exterior hull is removed after soaking you have a soft moist product known as hominy.

When this product is completely dried and then ground the resulting product is grits. They can be fine, medium grind, or coarse. It is the second process that distinguishes the two products and they do not taste the same.

Re: Cook's Country Creamy Grits

Zhills — Wed, 02 Aug 2017 17:06:22 GMT

Grits are a food made from corn that is ground into a coarse meal and then boiled. They use the same type of corn for both.

Hominy grits are a type of grits made from hominy with the germ removed, which is corn that has been treated with an alkali in a process called nixtamalization. Wikipedia

I have never seen Hominy grits for sale.

Southerners use the regular grits that is the same as cornmeal, just a larger grind of corn.

I have eaten Hominy which is a Mexican dish but never had Hominy grits. Hominy is made from field corn or feed corn, dried and soaked in a lye solution. It comes in a can, is the size of large green peas and is white. We drained it and cooked it in a fry pan with butter when I was a kid. Totally different from grits.

Re: Cook's Country Creamy Grits

IamMrsG — Wed, 02 Aug 2017 23:28:22 GMT

Grits and polenta are the same thing. When asked once to explain the difference between them, Chef Mario Batali answered, "Oh, about $27.50 a plate."

Cornmeal is used to make cornbread; however, if a more coarse texture is acceptable, grits can be, too.

Edited because I forgot to include: @Zhills The reason for "cooking" the grits in butter first is probably to toast it. Toasting would intensify the flavor. I do this with orzo all the time, and have recently learned to do it with other pastas as well.