Rice Grits for a Whole Grain Cereal with Brown Sugar, Cinnamon and Currants
Have you ever had grits?
I absolutely love them on a cold winter’s morning. Grits make a delicious, hot, creamy whole grain cereal that you can top with brown sugar, cinnamon and currants or raisins.
Grits are most commonly made from corn. But grits can also come from rice or other grains. The broken pieces of grain – the “shorts,” “brokens” or “middlins,” better known in the U.S. of A. as “Grits” – readily cook into a variety of dishes.
There are many ways to prepare and eat grits. They include things like a simple bowl of breakfast cereal, a side dish topped with tomatoes and herbs, a base for any of a multitude of sauces, a cheese soufflé or a wonderful baked pudding. Grits can be baked, fried, grilled or prepared in any of a number of different ways as the previous list suggests.
Which way to cook your grits will be your biggest question. They are delicious prepared in so many different ways.
Try every way you can think of. And, I believe that you might discover some wonderfully flavorful, healthy treats that you never imagined existed and you’ll be glad that you did!
Originally grits were made from whole grain, but often nowadays the germ and hull are removed. As a result, whole grain grits sometimes are called “speckled” grits. Whether whole grain or not, corn grits as well as rice grits are usually gluten-free. You should be able to find your choice at most local supermarkets. Of course, make sure you check the manufacturer’s label for gluten-related information.
My favorite grits are made from whole grain brown rice and are also organic. They can be a breakfast dish, like the recipe below.
Other ideas are to serve grits plain or with as many “add-ins” as you like — cheese or bacon bits would be yummy, especially as a side with eggs.
For lunch or dinner you might try marinara sauce or salsa. Many of the toppers you can put on a dish of oatmeal or on pasta will usually work on grits. Polenta (which means a sort of thick porridge made with maize flour; Courtesy of Collins Italian English Dictionary) is an Italian dish similar to grits, although polenta was common in that region long before corn or maize had been heard of outside of the New World.
Grits are especially popular in the Southern United States, from Virginia to Texas. Often you’ll find a version of it called hominy, in which the maize or corn has been soaked in a lye solution before grinding. Hominy is also popular throughout Mexico.
I cooked a bowl of grits today with the following recipe. It was a yummy, hot breakfast treat on a cold, damp morning. I hope you like it, too.
- 1/4 Cup Whole Grain Rice Grits, like Arrowhead Mills Organic Rice & Shine
- 3/4 Cup Water
- Dash Salt
- 1/4 Teaspoon Cinnamon, more or less to taste
- 2 Tablespoons Currants or Raisins
- 2 Teaspoons Brown Sugar, more or less to taste
Combine grits, salt and water in a small saucepan.
Bring to a boil, stirring constantly.
Stir in cinnamon and currants.
Reduce heat to low.
Cover and simmer for several minutes. If you like it thicker, simmer longer.
Spoon into a bowl.
Top with brown sugar.
Serve with milk or cream, if desired - dairy-free, if you like.
You can find this recipe and lots more linked at these sites:
One Creative Mommy’s Gluten-Free Monday
Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday
The Gluten-Free Homemaker’s Gluten-Free Wednesdays
Miz Helen’s Country Cottage Full Plate Thursday
Frugal Follies’ Frugal Food Thursday
Cybele Pascal’s Allergy Friendly Friday
Vegetarian Mamma’s Gluten-Free Fridays