"Wayne Boatwright" > wrote in message
5.247...
> On Thu 04 Sep 2008 08:05:44p, TFM® told us...
>
>>
>>
>> "Wayne Boatwright" > wrote in message
>> 5.250...
>>> On Thu 04 Sep 2008 07:08:23p, Steve Pope told us...
>>>
>>>> TFM® > wrote:
>>>>
>>>>>"Steve Pope" > wrote in message
>>>>
>>>>>> I can buy actual grits and attempt cooking them. Which method
>>>>>> is best?
>>>>
>>>>>http://www.grits.com/
>>>>
>>>> Thanks. This does not seem immediately useful, as there
>>>> is not a "basic grits" recipe that I could find. (At least
>>>> in a brief look.) Many recipes there start out with "cooked
>>>> grits", or "cook according to package directions", etc.
>>>>
>>>> Others start from the beginning but include non-basic
>>>> ingredients like cheese.
>>>>
>>>> I can, of course, buy grits from the bulk bin at the grocery
>>>> store and follow the directions that are on the label on the bin.
>>>> I guess that's the default approach, however I'm looking for
>>>> direction here.
>>>>
>>>>
>>>> Steve
>>>>
>>>
>>> Okay, here goes... Right off the bag of my Falls Mill stone ground
> white
>>> grits... Place 1 cup of grits in a bowl. Cover with water and stir.
> Skim
>>> off chaff that rises to the top. Stir and skim again. Let stand 5
>>> minutes. Drain well.
>>>
>>> Bring 2 cups of water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a
>>> boil
>>> in a saucepan. Stir in grits. Reduce heat to low and cook, covered, 20-
> 25
>>> minutes or longer, stirring occasionally, until grits are thick and
>>> creamy.
>>> Serve with butter, salt, red eye gravy, or grated cheese. Yields 6
>>> servings. Of course, other additions can be made, as desired.
>>>
>>> Note 1: If the grits you buy are not stone-ground, you will not need to
>>> skim the chaff.
>>>
>>> Note 2: After bringing to a boil and stirring in the grits, I reduce
> the
>>> heat to the lowest point possible in order for them to cook longer than
>>> the
>>> recommended 20-25 minutes. I usually cook them 35-40 minutes.
>>>
>>> Stone-ground grits are generally ground more coarsely than large scale
>>> commercially processed grits. Other than quick grits, they all cook
> about
>>> the same length of time, but of course the finished texture is different
>>> with coarse grits. I prefer coarse.
>>
>>
>> That's true grit.
>>
>> Rooster Cogburn®
>
> Thanks, Allan. I consider that a true compliment!


Any compliment you get from me will be genuine, pilgrim.

TFM®