Beartooth wrote:
>
> It's been too long since I last had grits with jalapeno and
> cheese. I want to make some; but I can't find where I wrote down the
> proportion I worked out, how much grits to how much water.
>
> I'm talking real grits, of course. No "minute-grits," "EZgrits,"
> nor other culinary abomination need apply.
>
> I want them stiff; stiff enough to make peaks, even after I add
> the butter & pepper to them at the table -- but not so stiff I have
> trouble stirring the butter well into them.
>
> I seem faintly to recall settling on something like 2 1/2 to 1,
> water to grits. Does that make sense?


I cook grits all the time! The "real" sort, too. I never measure the
water:grits. But, as a rule of thumb, I typically use about 1++ cup of
water to 2 Tbs of grits -- I just make one serving when I make grits.
BUT, I keep adding water to the pan because I cook the grits a long time
to get them nice & creamy. Since you like them 'stiff,' just keep
cooking to "reduce" all that water. Or conversely, add more water
should the grits get too stiff.

Sky, grits maven!

--
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