Grits Dressing ✨
Ingredients:
3 cups grits, uncooked
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
2 large eggs
4 cups buttermilk
2 Tbsp. vegetable oil
1 large white onion, diced
1 cup celery, diced
2 to 3 Tbsp. fresh sage, chopped
1 tsp. baking powder
2 large eggs, lightly beaten
12 oz. can evaporated milk
2 (14.5 oz.) cans chicken broth
Detailed Steps:
Preheat the oven to 325° F.
Heat a well-greased, 10-inch cast-iron skillet in the oven for 5 minutes or until hot.
Combine first 4 ingredients in a large bowl; make a well in center of mixture.
Combine 2 eggs, buttermilk, and vegetable oil; add to dry ingredients, stirring mixture just until moistened.
Remove skillet from oven and pour batter into skillet. Bake at 325° F for 1 hour or until firm in center, but not browned. Cool and crumble.
Combine crumbled bread, onion, and remaining ingredients; pour into a lightly greased 13-X-9- inch baking dish.
Bake at 325° F for 50 minutes or until firm.
Prep Time: 15 mins.
Cook Time: 1 hr. 50 mins.
Total Time: 2 hrs. 5 mins.
Servings: 8
Grits dressing is a beloved Southern side dish, often served during holiday meals or special family gatherings. Its rich, creamy texture combined with the aromatic flavors of fresh sage and sautéed onions makes it a comforting addition to any table. Unlike traditional bread dressings, the base of this dressing is made from grits—a coarsely ground cornmeal that adds a unique, slightly grainy yet smooth texture. When preparing grits dressing, it’s important to choose stone-ground grits or medium to coarse-ground grits for the best texture. Cooking the grits with buttermilk and eggs, as highlighted in this recipe, adds extra creaminess and depth of flavor. The use of evaporated milk and chicken broth further enhances the moistness and savoriness of the dressing, ensuring it’s not dry after baking. This recipe calls for baking the grits batter first in a cast-iron skillet until firm but not browned, which allows the flavors to meld and the grits to set properly before being crumbled and mixed with the other ingredients. Adding diced celery and onions brings a fresh, slightly crunchy contrast to the creamy grits. Sage, a classic herb in many Southern recipes, offers a slightly peppery and earthy note that elevates the entire dish. The final bake in a greased 13x9-inch dish ensures the dressing holds together with a tender crust on top. Timing is essential: baking at 325° F gently cooks the dressing through without drying it out, resulting in a moist, flavorful dish that serves about eight people. For variations, some home cooks like to add cooked sausage or nuts such as pecans for an extra layer of texture and flavor. Others may substitute vegetable broth for chicken broth to keep the recipe vegetarian. Additionally, garnishing the dressing with fresh chopped parsley or a sprinkle of grated cheese before serving can add brightness and richness. Whether you’re new to Southern cooking or looking to bring a twist to your holiday table, this grits dressing recipe is approachable and rewarding. Its combination of creamy, herbaceous, and savory elements makes it a memorable dish sure to impress your guests and enhance your festive meal experience.
