Once you’ve cooked and eaten real grits, you’ll never settle for the instant cardboard variety again. Grits are not only good tasting but they are good for you, and making them is easy. Throw away you’re cardboard box of the instant and grab yourself a box of quick cooking type. Follow the instructions below and you’ll soon be cooking grits like the best southern cooks around! Your stomach will love you.
Grits have been a southern staple for years. I remember years ago when my relatives in the north said they were unable to even find them in their local grocery stores. They would visit our house in anticipation of my mother fixing grits for breakfast. Even as a child, it seemed strange to me that a whole region of our country was missing out on such a great food. I would hear stories about how they ate Cream of Wheat instead. It might be just a personal preference, but give me a big bowl of cheese grits any day over the other.
Many of my friends, transplanted northerners, love grits but feel cooking them is something only a rocket scientist can do. I hear how they fill their desire for grits with the instant type……………I say blah! Instant grits taste just like cardboard to me. There’s nothing that tastes like grits about them. I’m sure if they happen to be the first grits you ever try, you’ll hate them. I don’t blame you because I’d rather eat cardboard than instant grits. It’d probably taste better. If that’s all you’ve ever had, please try the real thing.
If you are going to have grits choose the quick grit variety that you can find in the cereal isle of your local grocery store. They’re even cheaper than the instant type and you get more product for your money. I know the instant type have different varieties, but remember you can add these same ingredients to quick grits that you cook. The difference in taste will astound you and you’ll never go instant again.
Cooking quick grits is easy and within no time you’ll be pouring and cooking without even measuring. Yep, it’s just that easy. Fixing a grit cooking problem is easy too. There’s generally only going to be two problems you’re going to run into when cooking quick grits. They are either going to be too thick or too runny. Trust me; this happens to even the most experienced grit cooker one time or another.
The fix for both is easy. If your grits are too runny, just keep cooking them and the extra fluid will eventually evaporate. If you think at the beginning you didn’t add enough grits with the amount of water that’s been added, well just pour in a few more grits into the pot. Don’t do this after the cooking process has been going on for a little while because you will have uneven cooked grits. The only fix for this is to just keep cooking them.
Published in: Cooking