Rich grits | Pork recipes | Jamie Oliver recipes (2024)

FAQs

Are grits better with milk or water? ›

Creamy, cheesy piping-hot grits topped with spicy sausage – I don't think it gets much better than that on a cold day. Breakfast, lunch or dinner – this dish is perfect anytime! Aside from lots of delicious cheese, these grits get their extra creaminess by cooking them in milk.

This steak sarnie recipe remains one of Jamie Oliver's most famous dishes.

The proportions for cooking grits that almost always gives you perfect stone-ground grits is 4 parts liquid to 1 part dry grits. Be sure to put about 1 teaspoon of salt per dry cup of grits in the mixture when you start. This proportion will work whether it is on the stovetop or the crock pot or whatever.

A higher 5:1 ratio by volume of water to grits ensures they cook through fully with no stubborn, hard bits. The recommended stone-ground grits offer the best flavor and texture, particularly when compared to grits made with commercial varieties with a more consistent grind.

How should you actually thicken grits? First, you should make sure that the grits are, in fact, too runny. If you've never cooked grits before, you may not realize that, like polenta, they tend to set up once you take them off the stove, especially if you've added a lot of butter. Another option is to recook the grits.

Quick and regular grits: The only difference between these types is in granulation. Quick grits are ground fine and cook in 5 minutes; regular grits are medium grind and cook in 10 minutes. Instant grits: These fine-textured grits have been precooked and dehydrated. To prepare them, simply add boiling water.

Ramsay heatedly referred to Oliver as a "one-pot wonder" and said that the last time he had complained about food was at one of Oliver's restaurants. In 2010, Ramsay made additional negative comments in which he called Oliver a mere cook instead of a chef (via Daily Mail).

This is a dish that changed my life. It's called rotolo. This dish is a very special pasta dish. I was 23 years old at the River Cafe, but I wasn't supposed to be working that day.

And the second name in this European ranking — none other than Jamie Oliver — doesn't hold a single Michelin star, despite being the subject of 4.4 million Google searches last year, compared with 1 million for Alain Ducasse.

Do you cook grits covered or uncovered? ›

Use a heavy pot, bring the water to a nice steamy simmer, stir in the grits, cover, and then reduce the heat to achieve a slow, lazy bubbling.

Depending on the kind of grits you're making, you can replace some of the water with stock or broth (chicken or vegetable) or with dairy such as milk, heavy cream, or buttermilk. Milk adds creaminess and a touch of sweetness—ideal for cheese grits—while cream adds even more richness to grits in a breakfast casserole.

The Pros And Cons Of Washing Grits

Rinsing them will remove the things you do not want to eat. It will also remove excess starch. If you prefer a lighter, less gummy texture, this is the way to go. However, just as rinsing your grits will remove the bad, it will also remove the good.

Serving Southern Grits

We always add cheese to our grits — either Parmesan or sharp cheddar. But you can certainly skip the cheese altogether; some people prefer theirs without. We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage).

Serve cheesy grits as a side dish in place of mashed potatoes or as a smooth, creamy base to spoon toppings onto — sauteed shrimp or mushrooms, pork chops or pork belly, grilled or fried chicken, fried catfish, stewed okra, collard greens, jambalaya. Serve it for breakfast with scrambled eggs and bacon or sausage.

Grits are not only simple to prepare but also packed with essential nutrients like iron and B vitamins, making them a versatile addition to any meal. If you're wondering if grits are healthy, the short answer: is they are.