Southern Grits Rice-Style
"I've been researching better ways to cook my grains. I scrapped everything I knew about how to cook grits and decided to try cooking them as if I were cooking Japonica rice. The result? The creamiest grits I've ever made. I will never make grits another way again."
- Ready In:
- 21mins
- Ingredients:
- 4
- Yields:
-
3 cups
- Serves:
- 2-3
ingredients
- 3⁄4 cup yellow corn grits
- 3 cups water
- salt
- 3 tablespoons butter (optional)
directions
- Put the grits, water, and some salt in a 3-quart saucepan.
- Put the saucepan over high heat until the grits start to boil, stirring frequently to avoid lumps.
- Put a lid on the saucepan to bring grits to a hard boil, stirring occasionally. This should take no longer than 1-2 minutes.
- Reduce heat to medium. Cook grits, covered, stirring occasionally, for 3 minutes or until grits begin to look mostly cooked (most liquid has boiled off).
- Reduce heat to low. Cook grits, covered, stirring occasionally, for another 5-10 minutes or until grits reach desired consistency.
- (Optional) Take the grits off the heat. Cut the butter into small cubes and put into saucepan with the cooked grits. Replace lid and let grits rest for 1 minute. Stir and serve hot.
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Reviews
-
I love the creamy texture! Perfect with a bit of white pepper added in.
RECIPE SUBMITTED BY
I am a novice cook who has fallen into a new family situation. Now, I am the primary cook. Yike! I have found, though, that I love cooking just about as much as I love eating. :)
