Rich, creamy and totally fantastic grit are southern staples and my favorite all along. This cozy side pairs with everything from bacon and eggs to shrimp!
What is sand grain? – Sandstone and Polenta
Grains of sand and polenta are corn-based dishes. Both are made of corn, but there are some differences.
Sand grains are rough grains made from Hominy or Stone-Rocks corn. The easiest way to prepare grits is to boil them in water, but you can also inject extra flavor by cooking them with broth or soup ingredients.
For cream sand grains, cook them in milk or half milk, half water. Once cooked they are usually mixed with butter, but the variation is endless!
Polenta Made of yellow corn, it is a sand grain in Italian. It is also a deeper yellow shade, and the grit is usually pale white, while the grit is usually ground. Polenta usually takes more time to prepare and requires additional stirring to keep it creamy and lumps.
Sand type
- Quick and Rules – The most common grains of sand are fast and easy to prepare. Remove endosperm, which gives them a longer shelf life and faster cooking time.
- Hominy – Hominy Grits are made of white corn that has been soaked.
- Stone floor – The stone grated pieces are rough and retain more nutrients and take up to an hour to cook. They may be hard to find.
- Immediately – Essentially, pre-cooked and dehydrated. Instant grit is perfect for a quick breakfast when made in the microwave with a little water or milk.
Delicious changes
For a wide variety, try to prepare grids with different flavor combinations:
- For cheese grits: Add the cheddar cheese after it is cooked, but still on the stove. Stir constantly until the cheese is completely melted and the sand is smooth.
- For shrimp and sand: Stir the shrimp separately and add to the cooked grit. Add a can of diced tomatoes and sliced cheddar cheese!
What to eat with gravel
For breakfast, just cook with milk and butter and season with salt and pepper. Try adding a fried egg to the top, sprinkle with bacon pieces for flavor and served with fresh cookies!
If you are preparing it as a main course, any stir-fry veggies on the side will be great! Or crispy salad and bright balsamic vinegar to clear the taste is a good idea!
How to Cook Gravel
Grains of sand for breakfast, lunch or dinner! They are delicious main courses or side.
Prevent the screen from becoming dark
-
Bring the milk, water and salt to medium heat and cook.
-
Add sand slowly while stirring to avoid blocks.
-
Cook sand grains are covered at medium-low temperatures and stir frequently (about 15 minutes, regularly grit, 5 minutes, quick cooking grit).
-
Remove from heat and stir the butter. Season with salt and pepper.
- Optional: Add 1 cup of sharp cheddar cheese before serving.
- Milk can be replaced with half and half of half, and if needed, with a portion of heavy cream or even broth.
For a thinner consistency, add more milk. To make the consistency thicker, cook for longer. - This recipe is suitable for regular or quick cooking grit. The stone grinding will take longer to cook. Various brands/grinding may take longer/shorter.
- Cook time to use regular gravel.
Calories: 253 | carbohydrate: 35g | protein: 7g | Fatty: 10g | Saturated fat: 6g | cholesterol: 28mg | sodium: 425mg | Potassium: 231mg | fiber: 2g | sugar: 7g | Vitamin A: 494IU | calcium: 154mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Breakfast, side dishes
gourmet food American©SpentwithPennies.com. Content and photos are protected by copyright. Encourage and appreciate the sharing of this recipe. Copying and/or pasting of complete recipes on any social media is strictly prohibited. Please check out my photo usage strategies here.
