Finish with butter. Here on COOKtheSTORY, Cookbook author Christine Pittman gives you a glimpse into her real life of quick and easy, healthy, homemade cooking. Thanks so much! Gradually add in the grits while whisking. See COOK the STORY's nutrition and recipe disclaimers. Add the salt during the cooking process. When the water comes to a boil, slowly and gradually whisk in the grits. Stir in the butter. They will tell you when they are done -- it’s not something you set a timer for. Let’s take a closer look at these ingredients to see if I can help to eliminate some of the confusion. They are zombie grits.”. Step 4. Still, the coarse-ground corn is a little tricky to prepare. Adding the grits slowly while whisking will create a silk, smooth dish. Your email address will not be published. This keeps the grits from clumping and gives you a smooth, silky finished product. Stone ground grist have the reputation of taking a long time to cook but we have a game changing tip. Sign up to get my quick recipes and useful tips by email and receive my air fryer ecookbook as a free thank you gift. You can have a different soup for dinner every week of the year!!! Continue whisking for 30 seconds to reduce clumping and creates silky, smooth grits. Covering your grits will reduce the cooking time by half. As the grits come to a boil, cover, reduce the heat to low, and simmer for 20 to 25 minutes until the grits are tender. Although stone-ground grits have been known to take a long time to cook, Melvin has unearthed a fool-proof, time-saving tip: Cover the grits while simmering to cut the cook time in half. I'm gonna start with four cups of water. Leave the quick cooking and instant varieties on the shelf, please. When the grits are tender, stir in butter, salt, and serve immediately as is. Step 1. Bring the water, milk, and salt to a boil. Grits are no longer an obscure breakfast food from the South, thanks to the far-flung appeal of dishes like shrimp-topped bowls of the stuff. Cornmeal is degerminated, meaning that the germ and outer hull are removed. Start with four cups of water and pour into a medium saucepan, and bring the pot to a boil. According to Melvin, the perfect pot of grits begins and ends with the grit itself. Cook for 20 – 25 minutes or until the grits are tender. Here is a basic recipe with tips and tricks for making a perfect pot of grits. There was an error submitting your subscription. As Virginia Willis says, “they have no soul. Stone-ground, fine-grind, medium-grind, coarse-grind, hominy, yellow, white. Cornmeal and polenta and grits, oh my. Traditional, southern recipes are done on the stove top, under a watchful eye and frequent stirring. It is most often machine ground and degerminated without the use of chemicals. “We prefer a classic stone-ground variety, milled in the traditional way of crushing dried white or yellow corn kernels between stone wheels,” says Melvin. Stir in the butter and salt and serve immediately. this link is to an external site that may or may not meet accessibility guidelines. Continue whisking for 30 seconds. To make a delicious pot of cheesy grits, you’ll essentially need these five things: a medium stainless steel saucepan, stone-ground grits, a stiff whisk, patience, and the right technique. Add the grits slowly to the boiling water stirring constantly. Feel free to splash in more milk as needed while cooking if the grits start to look really thick—they should be creamy and should swirl easily. Although stone-ground grits have been known to take a long time to cook, Melvin has unearthed a fool-proof, time-saving tip: Cover the grits while simmering to cut the cook time in half.
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