If you don’t know grits, here’s an introduction for newcomers
If you are from the South, then you do not need grits explained to you. Slide right on down to the recipe.
If you need a little more edification (and if you aren’t familiar with grits, your world is about to be rocked), here we go.
Grits are ground dried corn. Traditionally, grits most often come from white corn. The whole shebang is similar to polenta, from the ground dried corn (usually yellow in the case of polenta) to how it is prepared. Purists in the grits or polenta camps would beg to differ.
Grits are usually a bit creamier in texture after being cooked, and appear on plates or in bowls at breakfast, lunch and dinner in the South.
There are different kinds of grits, which take different amounts of time to cook. I often use quick-cooking grits (or polenta) because in less than 10 minutes you can have your grits ready to serve. If you have a little more time, the texture of the longer-cooking varieties is a bit more interesting. Be sure to read package instructions, as cooking times vary widely. Also note that the amount of liquid each kind requires can vary.
For breakfast, grits are usually served in a sweet way, with maple syrup or brown sugar on top, and generous amounts of butter (basically whatever you use to top oatmeal is appropriate for grits). For lunch or dinner, they usually take a savory twist – then they are more akin to rice or mashed potatoes in the way they round out a meal.
Here, they are enriched with some cream and cheese for an addictively fine base for quickly sautéed chicken breasts and a slightly creamy sauce. One little can of green chilies packs a nice amount of piquancy but not too much heat.
There are lots of ways to get acquainted with grits. Once you get to know them, be prepared for a deep, lifelong relationship.