Stop for breakfast at any diner south of the Mason-Dixon line, and you'll see grits on the menu. This dish is responsible for the South being known as "The Grits Belt" and originated with the indigenous people who shared this staple with the first settlers. Grits are made from ground-dried corn and then boiled to a creamy consistency.
There are many things to know about the humble dish of grits , and knowing when they're done cooking is important. Celebrity chef Carla Hall, who hails from Nashville, Tennessee, has a surefire way to ensure her grits turn out creamy and perfectly cooked. The former co-host of The Chew and author of several cookbooks swears by a particular cooking method for grits.
She says the best way to know when grits are finished cooking is when the kernels start to pop. Hall says this should take around 40 minutes. This process requires patience but is worth the time it takes to ensure the result is creamy and thick—the best consistency for grits.
Types of grits All grits are made from corn, but not all grits are equal. While quick and convenient, instant grits do not produce the proper texture for the best outcome and aren't as flavorful as other varieties. Southern-style grits are made from "dent corn," which yields a better flavor and texture.
The coarser stoneground variety will also stand up to a longer cooking time and is full of flavor. Like many other foods, Carla Hall's trick of allowing grits to cook "low and slow" will yield optimal results. T.