Bengali-style Spiced Grits

Ingredients

In this Bengali adaptation of the original American dish, the grits are infused with traditional Bengali spices such as turmeric, cumin, and mustard seeds. Ghee, a staple in Bengali cuisine, is used instead of butter to add richness and depth of flavor. The dish is transformed into a savory delight, reflecting the bold and aromatic flavors of Bengali cooking. We alse have the original recipe for Grits, so you can check it out.

• 1 cup (185g) grits 1 cup (185g) grits
• 3 cups (710ml) water 3 cups (710ml) water
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 2 tablespoons ghee 2 tablespoons ghee
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 200 kcal / 836 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 28g, 0g
• Protein: 4g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, bring water to a boil. Add the grits and cook over medium heat, stirring occasionally, until the mixture thickens.
2. 2.
   In a separate pan, heat the ghee over medium heat. Add the cumin seeds and mustard seeds and cook until they start to splutter.
3. 3.
   Add the turmeric powder to the pan and stir well.
4. 4.
   Pour the spiced ghee mixture into the cooked grits and mix well. Cook for an additional 2-3 minutes until the flavors are well combined.
5. 5.
   Season with salt to taste and garnish with fresh cilantro.
6. 6.
   Serve hot as a main dish or as a side with your favorite Bengali meal.

Treat your ingredients with care...

• Ghee — Ghee adds a rich and nutty flavor to the dish. If you don't have ghee, you can substitute it with clarified butter or vegetable oil.

Tips & Tricks

• For a spicier version, add a pinch of red chili powder or finely chopped green chilies.
• To make the dish more substantial, you can add sautéed vegetables like onions, bell peppers, or peas.
• Experiment with different spices like coriander powder or garam masala to customize the flavor according to your preference.
• If you prefer a creamier texture, you can add a splash of milk or cream to the grits while cooking.
• Leftover spiced grits can be refrigerated and reheated the next day. Add a little water or milk while reheating to restore the desired consistency.

Serving advice

Serve Bengali-style Spiced Grits hot as a main dish for breakfast or brunch. They can also be served as a side dish with Bengali curries, lentils, or grilled meats.

Presentation advice

Garnish the spiced grits with a sprinkle of fresh cilantro to add a pop of color. Serve them in individual bowls or on a platter, accompanied by a side of pickles or chutney for an authentic Bengali touch.