How to Cook Grits ~ Homemade Creamy Milk Grits ~ Kitchen Basics ~ Grits Recipe ~ Noreen’s Kitchen

How to Cook Grits ~ Homemade Creamy Milk Grits ~ Kitchen Basics ~ Grits Recipe ~ Noreen’s Kitchen


Hi everyone and welcome back to my kitchen and another kitchen basic today, I’m going to touch on a southern classic I’m gonna show you how to make a proper pots of homemade milk grits creamy and delicious I know you’re gonna love them, and if you don’t know about grits I’m gonna teach you a little bit about them, so let’s go see how these all come together Okay today I’m gonna show you how to make a proper pot of grits if you are not familiar with grits then This is what we would typically call milk grits the secret is starting with the right kind of grits now These are the only kind of grits that I will use these are the Bob’s Red Mill the white corn grits I feel is really the secret here. You can use yellow also I’m gonna tell you right now as it says also known as polenta polenta is nothing more than corn grits You can use this for many different applications You can use for shrimp and grits you can use it just as polenta You can spread it in a sheet pan and let it cool Then cut it into squares and fry it you can do a lot of things with grits and you can do sweet or savory applications but the one thing I will say is do not follow the cooking directions on the back of the of the package because You will end up with a pot of cement and not a pot of delicious creamy grits, so I’m gonna set those aside What you are going to need to make these grits? 3 cups of water 1 cup of milk 1 cup of cream 5 cups of liquid – 1 cup of grits Or you could do 2 cups of half-and-half Exactly. I’m using 1 cup of milk and 1 cup of cream you can also use 2 cups of half-and-half and 3 cups of water You can also use 3 cups of water and 2 cups of milk you’re gonna find the magic spot for you a particular taste This is where ours is I have a half a stick of butter We’re gonna finish it off with that and we’re also gonna use 1/2 a teaspoon of salt, so what I’m gonna Do is meet you over at the stove, and then I will show you what happens next? Okay, I went ahead and put all of our liquid in our cooking pot so our water milk and cream are in here I’m gonna go ahead and toss in our 1/2 teaspoon of salt And then I’m going to turn this on a medium high heat And we’re going to bring this to a simmer you don’t want to put your grits in until your liquid is simmering so we’re gonna bring that to a simmer and we’ll be right back okay our liquid has come to a Simmer and then what we’re gonna. Do is we’re going to slowly stream our grits in while whisking You don’t want to dump these in all at one time you want to shake and stir and stir and stir and stir and stir some more Okay, and then what you want to do is you want to stand here, and this is just how I do it you don’t want to leave this pot okay the first thing you’re gonna want to do is turn this now down to medium heat and Then you’re just gonna stand here And you’re going to continue to whisk until this becomes thick and beautiful But the one thing I will warn you is that grits like to spit when they start to get thick They will spit at you, so just be really careful and don’t cook grits naked right great advice, honey I can always count on you for those really good little nuggets I Want to tell you guys what grits are in case? You don’t know grits are? Corn that has been dried and then ground to a coarse meal This is not to be confused with hominy grits Which are corn that has been dried then soaked in lye? Grits were brought to us by the Native Americans What’s not a surprise to me because the Native Americans of North America would have had corn as one of their main crops? They probably didn’t use a lot of milk. They probably didn’t use any milk They probably just made it with water so what we’re gonna. Do is continue to stir and whisk and stir We’ll be back when these are ready to go and we move on to our next step, okay I graduated from my whisk to a wooden spoon. You can see these are Spitting so that’s where you want to be really careful. There’s like little little pockets of molten lava there, and they will spit on your skin, but you can see how thick my grits have become now and We’re ready to turn them off You want to continue to stir these while they’re cooking because you don’t want them to scorch on the bottom And you always want to make sure that you turn your heat down if you have a nice Heavy bottom pot like this is a stainless steel pot, but it has it’s aluminum clad on the bottom So it conducts heat really well you you just you’re not gonna get burnt But you just want to make sure it doesn’t scold and the way to do that is to keep it moving You don’t want it to scorch on the bottom now I have this is a half a stick of butter, but I honestly don’t think I’m gonna use all of it Let’s use half and see where we go and Then people can add more To their individual servings if they so choose So there’s two tablespoons of butter in there We’re just gonna finish it And that’s how you make a beautiful pot of delicious creamy milk grits It’s so pretty. We’re gonna be having these with brunch this morning I’m gonna be just frying up some eggs and some sausage patties and Rick likes to have toast with his grits so That’s what we’re gonna do so I’ll bring you back, and I’ll show you what our brunch looks like there You have it there is our brunch all ready to go and our creamy milk grits, and I tasted them And they’re perfect now we’re also having these with some over easy eggs and some sausage patties And you guys this is just an aside I’m just letting guys know that we tried these sausage patties because they were in our budget We wanted to try we want some sausage patties in the freezer you guys these are really good And I want to show you the you see the finished product there This is what they look like when they come out of the bag There’s they didn’t shrink at all and very little grease came out of that I was really really super impressed, and I’m gonna show you the ingredients. I was really impressed the sparse ingredients that’s what you want to see there’s not a whole lot of crap in them if you like to have sausage patties every now and Then for breakfast these are great thing to have in the freezer back to the grinch. There’s our creamy grits so delicious now listen Everybody likes their grits a different way Some people like their grand suites some people like their grits with just salt and pepper and some People like them with cheddar cheese Some people like them with molasses Or sorghum, or maple syrup right mollies like some people like more shrimp shrimp and grits is huge in the South but Everybody in our house kind of enjoys them a different way. I like them Just like this plain or with a little golden syrup on them. I also like them with cheddar cheese in them It just depends on the day, but as your grits sit. They’re gonna get a little um They’re gonna tighten up a little so you can add A little milk to them or you can put a pad of butter whatever is your taste But that’s how you make a proper pot of delicious creamy milk grits again You can use just plain water if you like that’s entirely up to you But just like with anything else the the milk is gonna make it more delicious That being said when I make cream of wheat, I don’t like putting milk in my cream of wheat I only like using water So that’s entirely up to you and your personal tastes, but that’s how I make them And I hope that if you didn’t know how to cook them I hope that you understand now too, so if you like this video, please consider giving me a thumbs up And if you’re new to my kitchen welcome, it’s always a pleasure to welcome new friends if you liked what you saw Please hit that subscribe button and if you are a tried-and-true member of the Marines kitchen family Be sure to go down below and ring my bell because we don’t want you to miss out on all the real food for real People real easy recipes that we present all the time right here on our YouTube channel and straight from our kitchen I hope that you give making grits a try sometime soon, and I hope you love them and until next time I’ll see ya I try some time soon, and I hope that you love it and until next time. I’ll see ya

100 thoughts on “How to Cook Grits ~ Homemade Creamy Milk Grits ~ Kitchen Basics ~ Grits Recipe ~ Noreen’s Kitchen

  1. We usually made a loaf of corn meal mush – let it sit over night in the fridge and then sliced and fried it for breakfast with grape jelly. yummmm.

  2. I’m fortunate to live in the N Ga mountains, where we have Logan Turnpike Mill and Nora’s Grist Mill…both grind corn right there.

  3. Hi Noreen, I have been binge watching your videos. I love how you are such a smart cook but you never show off. I learn a lot from your videos and like your pleasant way. Anyway, I have a question now and then on a video that might be several years ago. Is it worth posting them? Would you ever see them?

  4. Are there any instant grits? I love them but I love polenta too and I’ve tried some organic instant polenta which is great. Would be nice if grits were found in the instant version as well. Thanks.

  5. Yum,grits!
    My mom ALWAYS made grits with sugar.
    Then I spent a couple of months in South Carolina at my grandma's house!
    No sugar in her grits!
    Talk about culture shock !😁😆
    I still like grits with sugar and lots of butter😊

  6. I always clean my grits before cooking by rinsing it several times in cold water to get rid of as many of the dark specks in the grits as possible.

  7. Noreen! Those are absolutely gorgeous perfect grits! Girl yummy! I have some yellow grits my friend brought me from South Carolina. Should I make them the same way? I love cheese grits.

  8. Awww! I loved your intro photo! You're so snazzy!! And yes I love grits, so I need this yummy recipe! And thank you for the heads-up on the Great Value sausage.

  9. Omg I've been buying the same sausage for years the spicy version is good as well but Walmart does change the packaging all the time so something I cant find them cause they change the bag on me so that's just a head up.

  10. Wow that looks so delicious 😍 I don’t know if we can get those grits here in Australia, but I grew up with yellow polenta. So good

  11. Learned something new ! Always wondered what a “grit “ was lol. Looks very similar to cream of wheat. Thanks for explaining. Cheers

  12. This is perfect timing! My Dad loves grits but I have never known how to make them. Now I do and he will be getting his beloved grits!!! Blessings to you and yours!

  13. You and I cook our grits the same way and sometimes I make them cheesy. No respectful Southerners would cook instant grits, that’s what my mom said long before “My Cousin Vinny”. Best one liner comedy ever….. love your vids….. 🤗☺️🐓🤠

  14. Syrup on your grits ?! Say it ain't so Noreen! Lol ! Im a savory girl all the way. I have never had milk grits before but will give them a try. My mom will only eat old fashion grits because instant grits are not creamy enough. One of my favorite breakfasts is grits, eggs, and fried beef smoked sausage. When a smidge of sausage grease mixes with the grits on your plate… Sweet baby Jesus its delicious !

  15. I grew up on grits. I like them with butter and nothing else. I dont get then often for i am the only one who lives them. I also love fry mush.

  16. This is avsaver, I love really good grits..with salt: pepper and butter.. Thank you for showing us how to get those yummy grits on our table.. Will try the sausage… Thanks fir the tip.👍

  17. If, for example, there are no grits or polenta in the Philippines, is there any substitute? Grits aren't available in any Filipino supermarkets, by the way.

  18. Love grits and love frying slabs of it then the butter and pancake syrup! I have never cared for milk grits though, thinking I'll give them a try again, ya never know! 🙂

  19. Gotta skin the comments to see how many times "kiss my grits" has been said!

    Looks beautiful Noreen. And they ain't instant! Ew to instant anything!

  20. Thanks so much for these instructions Noreen. I've never quite known what kind to buy or even how to eat them. I'd like to try them now! Thanks for sharing!

  21. being from Louisiana grits are a staple, most mornings breakfast consist of grits, eggs, bacon and biscuits. This is also a "supper" meal on occasion.

  22. Thank you Noreen!! My husband loves grits but I could not figure out how to make them without them being cementy! I know he will love these ❤️

  23. As a kid I hated grits. But now I love them! I eat mine with butter and sugar. My parents always used salt and pepper on theirs.

  24. I have to use instant grits because I never knew how to make real grits so thank you. How much does that make after it’s done cooking. It’s just my husband and myself so I don’t want to end up with a huge pot of grits haha. Thank you again

  25. Yum!!! That looks delicious! It reminds me of my childhood in Italy…My grandmother made it with semolina and sugar…;-)

  26. Mmm…i love grits!! Was going to ask about the patty, they look awesome! Thanks for the tutorial. Am going to check out Bob’s and make me a brunch Noreen style!!

  27. Lol @ Rick. All I can picture now is a recipe card with a warning at the top reading, "Caution, do NOT cook grits if you are naked! You have been warned." There's an idea for a cookbook for you: your recipes with bits of Rick's wisdom on the side. Love it! Thumbs up!

  28. I have a little story about grits. Growing up in New Jersey I never heard of such a thing. On my way to Florida I stopped at a diner for breakfast. I placed my order and the waitress said "you want grits with that?" I said what's a grit? She brought some and I've never looked back! Thank you.

  29. Love grits! Going to try this recipe, looks like “super grits!” Lol. I’m also gonna look for those sausage patties too. Thanks!!
    Debra

  30. I would love to try making cheese grits, have you ever done a video for them, I'd love a recipe to follow. Thanks for sharing with us … they look delicious.

  31. Noreen, I've been watching you for at least 4 years and so love all that you do to help us cook better! I have since become a zaycon member too. Looking forward to better grits as mine (just this week) were a bit lumpy! Lol

  32. I grew up on the East Coast and ate grits almost every morning . My mother's family was from North Carolina and Kentucky. It's a staple for us. YUM!

  33. I've tried grits numerous times and I'm just not a fan. I can remember my mother frying up cold grits (they called it mush) to a crispy golden color and my dad putting fake maple syrup on them. She only made them for him. I got a small taste of them once and they were pretty good but not something I would want to eat on a regular basis. Thanks for jogging my memory bank.

  34. I will have to try this with your liquid ratio! Love your whisk. Will have to get one like that. Good video. Thanks for sharing.

  35. Always Enjoy watching you and educating me in American cuisine ,would this be a similar to a basic porridge from this side of the pond ? Served much the same with salt or milk . For some reason I always thought grits were offal of some sort. Thx 🇮🇪

  36. I love grits and i do add milk to it while cooking they are a little richer that way..but start with cold milk it does take a longer my way. Good video..those patties are good

  37. Are the grits still supposed to have a slight “gritty” consistency after cooking?! I cooked them for the first time and they were creamy but not smooth if that makes sense! Just wanna make sure I’ve cooked them right!! Thanks

  38. O good to know about the sausage patties and no texturized vegetable protein in them. Woo Hoo! Thanks for sharing that info!

  39. I love your videos. Have you ever considered making grits in your pressure cooker?
    I use the pot in pot method, easiest way to cook grits ever!

  40. Never made my grits with milk. Always used just water. Mine turn out creamy every time too. 🙂

  41. So grits is just cornmeal?! My family make this using yellow cornmeal and we put condensed milk with cinnamon and nutmeg and eat it in the morning. I’m gonna have to try it savoury

  42. Hell Yes!! Trying this this weekend. I want to make them and bring them to dinner… would they be okay to eat the next day?

  43. girl, you are just a blessing. I'm an accomplished cook, but I learn from you and I love the love you bring to cooking and bringing food to your family. I love how 'Honey" keeps speaking up during this video. That boy is lucky to still be breathing. Love to you ,lady. 🙂

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