Sous vide grits are cooked to perfection without stirring, scorching or stress. Easily turn basic sous vide grits into sous vide cheesy grits, buttery grits, or savory grits.
Batch cook grits once a week and have easy breakfast to heat up all week long. Pair your cheesy sous vide grits with sous vide bacon, copycat Starbucks sous vide egg bites and a jar of sous vide yogurt. I am telling you, Sous vide cooking will change the way you cook.
Sous vide grits ingredients:
- Stone-ground grits
- Milk, water or stock
- cheese, shredded
Supplies needed to make Sous Vide grits:
- gallon zip-top freezer bag
- sous vide circulator
- large heat-safe container or sous vide container
What is the gritz to water ratio?
I like to use 1 part grits to 4 parts water ratio. That translates to 4 cups of liquid to 1 cup of grits. Or you could do a 1 cup of liquid to 1/4 cup of grits. This recipe can be scaled up to feed a crowd or scaled down to make a single serving.
The best liquid for grits:
I am going to say it is personal preference as to what type of liquid you use to make your grits. Some people use water, some use milk or a combination of milk and cream and others use stock. The dairy will give your grits an extra layer of creaminess, the water will give you basic grits and using stock as the liquid in your grits will make lovely savory grits.
How to make sous vide grits:
- Heat the sous vide water to 180.
- Add the liquid of your choice along with the grits and any flavorings to a gallon zip-top bag.
- Lower the bag into the heated sous vide water letting the pressure of the water force the air out of the bag. Close the zip-top bag.
- Cook for 3 hours. (if you want, remove the bag and agitate the bag once an hour)
- After the cooking time is up, remove the bag and agitate one more time to incorporate the ingredients.
- For easy cleanup, clip the corner of the bag and pour out your grits.
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Sous Vide Grits
Equipment
Ingredients
- 1 cup Stone-ground grits
- 4 cups of water
- 4 ounces cheese shredded
Instructions
- Heat the sous vide water to 180.
- Add the liquid of your choice along with the grits and any flavorings into a zip-top gallon bag.
- Lower the bag into the heated water letting the pressure force the air out of the bag. Close the zip-top bag.
- Cook for 3 hours. (if you want, remove the bag and agitate the bag once an hour)
- After the cooking time is up, remove the bag and agitate one more time to incorporate the ingredients.
- For easy cleanup, clip the corner of the bag and pour out your grits.
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
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