Cooking grits
Hi all,
Can anyone provide advice on cooking grits to a creamy, not runny and not too hard, consistency.
I made sweet potato grits for dinner with grilled shrimp on Monday. The grits absorbed liquid very quickly. They probably could have cooked a little bit longer, but they soaked up that liquid like a sponge. The recipe called for 3 1/2 cups liquid to 1 1/2 cups grits. Thank you for any advice.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
5 Comments:
Bring the liquid, a little milk, salt, and some butter to a boil. Whisk in the grits (this will prevent lumps). Let the grits boil for a couple minutes, and then reduce the heat to low or medium low (depending on your range). Put a lid on them, and let them simmer. Be sure to stir them every few minutes to make sure they don't stick. Turn off the heat and add cheese, bacon, or whatever you like. Stone ground grits take 35-40 minutes.
beth1 at 8:55PM on 11/13/08
Sweet potato grits?????? I thought grits, like polenta, were made from corn. Please enlighten me. This sounds like something I must try.
PerkyMac at 12:27AM on 11/14/08
Your proportions are off. 4 C water to 1 C grits. And keep a kettle of simmering water handy to adjust as you need while you cook.
jdmcdonald at 11:03AM on 11/14/08
milk and/or heavy cream does it for me.
BITTER at 9:47PM on 11/14/08
These were made from corn grits. The sweet potato roasted in an oven, then was pureed and added to the grits. The grits have honey, butter and chipotle chile liquid (it was watery, maybe from defrosting).
bster18 at 5:26PM on 11/18/08