Serious Eats: Talk
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.