Once you’ve tried homemade grits dumplings, you might be wondering what the heck you’ve been doing with your life. They’re like traditional dumplings, but instead of just flour, the bulk of the dry mixture is made of quick-cooking grits. Once you assemble the dumplings, you’ll steam them and then add to any soup or broth you like. This recipe has a pretty simple flavor profile, so it’s easy customize the dumplings to the broth you're planning to use with spices added to the dry mixture, scallions swapped for the onion, or a bit of hot sauce stirred in with the milk.
¾ cup uncooked quick-cooking grits
¼ cup all-purpose flour
1 tablespoon grated yellow onion (from 1 small onion)
1½ teaspoon baking powder
½ cup whole milk
3 tablespoons unsalted butter, softened
¾ teaspoon kosher salt
Warm broth or soup, for serving
Sat fat 8g
How to Make It
Stir together grits, flour, onion, and baking powder in a heat-resistant bowl until combined. Place milk, butter, and salt in a small saucepan; bring to a boil over high, stirring occasionally. Pour over grits mixture, stirring to combine. Let stand 5 minutes.
Fill a large pot with water to ½-inch depth; bring to a boil over medium-high. Coat a steamer basket with cooking spray.
Shape grits mixture into 9 balls (about 2 tablespoons each). Place in prepared steamer basket. Place basket in pot of boiling water, making sure water does not touch bottom of the basket. Cover and cook until dumplings are puffy and slightly firm to the touch, about 15 minutes.
Transfer dumplings to serving bowls. If dumplings stick together, gently pull or cut them apart. Pour warm broth or soup over dumplings in bowls, and serve. (Dumplings will expand in broth.)
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