![]() ![]() Cook at a simmer, stirring frequently, until the grits are done - they should be quite creamy – about 40 minutes.ģ. Add the salt and slowly stir in the grits. Bring 4 cups of water to a boil in a medium sized saucepan. Stir the grits about and skim again until all the chaff has been removed. Skim off the chaff as it floats to the surface. Pour the grits into a large bowl and cover with cold water. ![]() The meal will sink to the bottom, and the chaff will float to the surface where it can be skimmed off with a kitchen strainer.ġ. Even today most modern stone-ground grits need rinsing to separate the last remains of the hull or chaff from the kernel. Old recipes always direct you to first “wash” the grits. I have never managed to keep any grits long enough to go rancid, but I’ve heard it can happen.Įven thought you add the water at one time, cooking stone-ground grits is similar to cooking risotto in that you need to cook about 40 minutes and you need to allow all the water to be absorbed into the grain. They need to be refrigerated or frozen as the natural oil from the germ is distributed through the grits and will turn them rancid. I am not terribly opposed to quick cook grits, but really, no instant grits!! The best grits to cook are stone-ground, but they have a short shelf life. He credited me with the inspiration since I had cooked both ox tail with cheese grits and steak & grits for him. ![]() I got a call the other day from my fellow Alabamian, Harry Lowe who told me he had cooked grits as a side for his dinner. The definitive, multi-volume collection of grits recipes is yet to be compiled. Good Old Grits Cookbook by Bill Neal &David Perry is a basic primer on grits. "The Southerner’s devotion to grits is really meant for grits-and-gravy, grits-and-ham, grits-and-sausage, grits-and-eggs, grits-with-meat-and-cheese, and so on ad infinitum" Turner Catledge ![]()
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