How to make grits with chicken broth

Bring stock, cream and butter to simmer in heavy medium saucepan over medium heat. Gradually whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.

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Reviews (22)

• I have been making this meal for "company" dinner now for years and years -- it never fails.

  • Anonymous

  • Los Angeles

  • 6/9/2012

• This recipe is simple and absolutely delicious. I have been making this for years and everybody loves it!

  • cprincess

  • Tewksbury, NJ

  • 9/4/2009

• So good and easy! Was a huge hit. I used veggie stock instead of chicken stock and whole milk instead of whipping cream and it was still so creamy and flavorful you wouldn't know you were missing anything. (Personally I think veggie stock always adds more flavor than chicken stock.) Topped the grits with grilled peppers, onions and sausage. YUM!

  • liamwrite

  • Los Angeles, CA

  • 7/4/2009

• This is very yummy! I have made it a second night in a row!

  • Anonymous

  • 3/29/2007

• I took others' recommendations and added about 1/4 cup grated Parmesan cheese to this. My grits-loving boyfriend took one bite and said, "Wow! This stuff is good!" and promptly ate the whole batch. Good base recipe! I look forward to trying different flavors.

  • trisch

  • Houston, Texas

  • 2/27/2006

• One of our favorite side dishes. I use a whole 14 oz can of chicken broth, and add the remaining amount of liquid using either half and half or milk, whichever's available. I also add about 1/2 tbs of chopped garlic.

  • jodibramlett

  • Kennesaw, GA

  • 12/22/2005

• Good Grits! I subbed evaporated skim milk for the cream because that's what I had. Added fresh parmesan cheese. I would make this again.

  • Anonymous

  • Alpharetta, GA.

  • 2/21/2005

• one of my favorite side dishes for pork or chicken. and oh so easy to make!

  • Anonymous

  • NJ

  • 2/13/2005

• I first had these grits at Cafe 30A in Seagrove, FL years ago so I was thrilled to see the recipe in the RSVP section of BA back in 1999. At the restaurant they serve them with Braised Georgia Quail. These are to die for, excellent "dinner" grits served with a saucy shrimp dish. Full of fat and worth every single gram!

  • caroldun

  • Auburn, AL

  • 12/28/2004

• We are grits fans, but this one is delicious! As previous readers suggested, I added two TBL of freshly grated Parmesan cheese. But to lower the fat, yet preserve the consistency, I used nonfat evaporated milk in place of the whipping cream. Even my Yankee husband raved about this dish!

  • Anonymous

  • Midland, Texas

  • 2/25/2003

• I've served this twice, adding grated Parmesan the second time. Superb both ways, and probably an epitome comfort-food dish. One reviewer remarked that grits don't make good leftovers. Actually, they're excellent fried, pancake style. Or, to reconstitute to the original form, simply add milk or chicken broth very slowly, stirring over a low heat.

  • Anonymous

  • Tampa, FL

  • 9/21/2002

• We eat a lot of grits in the South, but I've never tasted any like this! Definitely a dish I will make again and again.

  How do you like your grits? Whether you stir in chopped bacon, three kinds of cheese, fresh herbs, hot sauce, or keep things simple with a pat of butter on top, our test kitchen has a simple tip that will make any type of grits taste even better.

  While you can use plain water to cook a perfectly fine pot of grits, our test kitchen often replaces some of the water with another liquid for an instant flavor boost. 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. Buttermilk adds a bit of tanginess to recipes like our Buttermilk Stone-Ground Grits. Stock or broth makes the grits extra savory, which can be ideal if you're making shrimp and grits or serving your grits alongside braised or roasted meat.

  
  
  Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall

  How To Substitute Liquids In Grits

  As long as you use the total amount of liquid called for in a recipe, you can substitute some of that water with another liquid. For example, if the recipe calls for 2 cups of water, you can use a cup of water and a cup of chicken stock.

  Southern Living Test Kitchen Director Robby Melvin prefers to cook grits in a mixture of water and heavy cream. "I use mostly water with 1/4 to 1/2 cup of cream. The water does the trick to tenderize the grits, and the cream adds an obvious richness and creaminess to the finished product," he says. "Cooking grits in all milk or chicken stock imparts too much of those flavors into the grits."

  This tip works for any type of grits, although we prefer stone-ground grits, which have a pleasantly earthy, toasty flavor. Stone-ground grits also tend to have a bit more body, which keeps the texture of the grits from being too thin and runny.

  Tips For Adding Broth Or Stock To Grits

  If you are adding broth or stock to grits, you can add the liquid along with water at the beginning of the cooking process. While you can use all broth to boil your grits in, many recipes use half broth and half water for a more subtle flavor, or half broth and half milk for grits that are both savory and creamy.

  We recommend using low-sodium broth to prevent the grits from becoming overly salty, but if you use regular broth, don't salt the water before adding your grits. Give your grits a taste test after cooking and then add more salt if needed.

  Tips For Adding Cream To Grits

  Cream is very fatty and can over-thicken grits when too much is added. Use mostly water and add a small amount of cream, such as the 1/4 to 1/2 cup recommended by our test kitchen. If you want a stronger dairy flavor, you can use a mixture of half milk and half water along with the cream.

  Many recipes tell you to stir the cream in halfway through or at the end of the cooking process for incredibly rich and velvety grits. You can use the same trick when adding whole buttermilk or cream cheese to your grits.

  What can I add to grits for flavor?

  Sweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries. Savory: Cheese, fried eggs, bacon (cooked and chopped), caramelized onion, roasted red peppers, tomatoes, scallions, or herbs.

  What is the secret to great grits?

  The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.

  What is the ratio of liquid to grits?

  The ratio you need to remember for stone-ground grits is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits. You can use all water, or a combination of stock, water, and milk. Use all water when you want the flavor of the corn to dominate.

  Should I make grits with milk or water?

  No matter which variety, yellow or white, the beauty of grits is their versatility and ability to take on most flavors paired with them, although they are always best when cooked with milk instead of water. The flavor and consistency difference is truly amazing.