📝 About This Recipe
A sophisticated and nutty alternative to traditional corn grits, these barley grits offer a delightful chew and a deep, earthy flavor profile. This dish transforms the humble grain into a velvety, comforting base that pairs beautifully with savory meats or roasted seasonal vegetables. It is a fiber-rich staple that brings a touch of Old World charm and rustic elegance to any modern dinner table.
🥗 Ingredients
The Grains & Aromatics
- 1 cup Barley grits (cracked barley, not whole pearl barley)
- 2 tablespoons Unsalted butter (for toasting)
- 1 large Shallot (finely minced)
- 2 pieces Garlic cloves (pressed or minced)
- 3 sprigs Fresh thyme (leaves stripped from stems)
The Cooking Liquid
- 3 cups Low-sodium chicken or vegetable stock (high quality)
- 1 cup Filtered water
- 1 teaspoon Kosher salt (plus more to taste)
The Finish
- 1/4 cup Heavy cream (at room temperature)
- 1/2 cup Aged Parmesan cheese (freshly grated)
- 1 tablespoon Unsalted butter (cold, for final emulsion)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Lemon zest (finely grated)
- 2 tablespoons Fresh chives (finely snipped for garnish)
👨🍳 Instructions
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1
Place the barley grits in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain thoroughly.
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2
In a heavy-bottomed saucepan or a Dutch oven, melt 2 tablespoons of butter over medium heat until it begins to foam.
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3
Add the rinsed barley grits to the pan. Toast the grains for 3-5 minutes, stirring constantly, until they smell nutty and turn a light golden brown.
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4
Stir in the minced shallots and cook for another 2 minutes until softened and translucent.
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5
Add the garlic and thyme leaves, sautéing for just 30-60 seconds until fragrant, being careful not to burn the garlic.
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6
Pour in the stock, water, and 1 teaspoon of kosher salt. Use a wooden spoon to scrape any browned bits from the bottom of the pan.
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7
Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting.
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8
Cover the pot with a tight-fitting lid and simmer. Stir the grits every 10 minutes to prevent sticking and to encourage the release of starches for creaminess.
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9
Continue simmering for 35-45 minutes. The barley is done when it is tender but still retains a slight, pleasant 'al dente' bite.
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10
Once the liquid is mostly absorbed and the texture is creamy, stir in the heavy cream and the remaining tablespoon of cold butter.
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11
Turn off the heat and fold in the grated Parmesan cheese and lemon zest until fully melted and integrated.
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12
Taste and adjust the seasoning with additional salt and plenty of freshly cracked black pepper.
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13
Cover and let the grits rest for 5 minutes before serving to allow the flavors to meld and the texture to set perfectly.
💡 Chef's Tips
Always toast your barley grits before adding liquid; this prevents them from becoming mushy and enhances their natural nutty flavor. If the grits look too dry before they are tender, add extra warm stock or water 1/4 cup at a time. For a vegan version, substitute the butter with olive oil, the cream with full-fat coconut milk or cashew cream, and use nutritional yeast instead of Parmesan. Do not skip the lemon zest at the end; the acidity cuts through the richness of the grains and dairy perfectly. Use a heavy-bottomed pot to ensure even heat distribution and prevent the bottom from scorching during the long simmer.
🍽️ Serving Suggestions
Top with a soft-poached egg and a drizzle of chili oil for a luxurious brunch. Serve as a bed for red wine-braised short ribs or slow-cooked pot roast. Pair with roasted wild mushrooms and a drizzle of balsamic glaze for a vegetarian main course. Serve alongside pan-seared scallops or shrimp for a sophisticated twist on 'shrimp and grits'. Enjoy leftovers the next day by frying chilled slices of the set grits in butter until crispy on the outside.