Grits - Southern Comfort Food at its Best

To prepare the grits, put the chicken broth, water and a bay leaf in a saucepan and bring to a boil.

Sprinkle in the cornmeal and mix with a whisk to avoid lumps forming.

Season with salt and pepper and cook over medium heat, continuing to stir for about 20 minutes.

Once the mixture is cooked, remove it from the heat, add the butter and mix well.

Add the grated Parmigiano Reggiano and mix again.

Add the cream and mix everything with a whisk. Remove the bay leaf.

Put the grits in a bowl and top off with a slice of butter and a sprinkle of pepper.

History and origins

It's a type of porridge that's very similar to a very creamy polenta. The origins of grits date back to Native Americans who used to grind white corn in early mills. Other sources claim that grits descended from semolina brought to America by the first African slaves.

Difference with polenta

The only difference between grits and polenta is the type of corn used. White corn flour is used for the original southern grits. Polenta is instead prepared with yellow corn flour. For convenience, you can also use instant polenta flour in order to obtain good and nutritious grits in a few minutes.

Storage

Grits should be eaten hot and creamy, as soon as they are made. You can keep them at room temperature for a day, but you need to warm them up before you put them on the table. Once heated, however, they will not have the same creamy and enveloping consistency that characterises them.

Advice

You can serve grits as an accompaniment to meat stews or dips and sauces. Also excellent with grilled or sautéed prawns.

Here's how to make shrimp and grits.