Hominy grits: made from corn kernels soaked in a lime solution which softens the outer hull, then rinsed to remove the hull.Instant: you will often see these sold in packets, they are finely ground and have been precooked and dehydrated so all you need is to add boiling water and let them soak for a moment.Regular grits have a medium grind and take about 10 minutes to cook. Quick or Regular: quick grits are finely ground and can cook in 5 minutes.These take about 40 minutes to cook on the stovetop. After being cooked, these grits will have a more “toothsome” texture, meaning they are coarser, and they have a rich corn flavor. Stone-ground: made from whole dried corn kernels that are coarsely ground.It depends on how they are ground and what they’re ground from. Stir until the butter and cheese is melted.Ĭhoosing grits is similar to choosing oatmeal. Turn off the heat and add in the butter and cheese.Continue to cook over low heat while stirring occasionally (at least every 2 minutes) for another 6-8 minutes.Reduce the heat to low, cover and cook for 3-4 minutes.Bring to a boil, stir in the salt, and add in the grits.Combine the milk and chicken broth in a medium size saucepan.Or you can also go a sweeter route and mix with cinnamon or maple syrup and top with granola. You will see people making them a variety of ways, from simple with nothing but a bit of milk and butter, to grits loaded with cheese and topped with bacon, ham, sausage and a poached egg. This is a traditional breakfast in the south! They are traditionally boiled and mixed with milk and butter. Made from corn that has been ground into coarse meal.
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