Cooking grits should be treated as an art form, with a strong preference for quality stone-ground varieties over instant options. Soaking grits overnight is essential for even cooking and achieving a smoother texture. While water can be used for cooking, milk is recommended as it adds a creamier consistency due to its proteins, fats, and natural sugars. Maintaining simplicity in flavors allows the grits' natural quality to shine, resulting in an aesthetically pleasing and delicious dish.
"Cooking grits, at least in the South, is a very serious conversation, and there's one thing all southerners should know ... there is NO such thing as instant grits, so don't let the grocery stores fool you!"
"I prefer to use milk to add a creamy texture to the dish. Milk, unlike water, makes grits creamier because it contains proteins, fats, and natural sugars and salts."
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