Grits are cooked with water to make what looks like a savoury white porridge, similar to cooking Italian polenta but the flavour and texture of grits is different.
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Put the grits in a large bowl, cover with cold water and stir. Leave to sit for a minute or so, then skim as much of the floating chaff from the surface as you can, and drain. Bring the water to a simmer in a large, heavy-based pan a cast-iron one is ideal. Dissolve the salt in it, then stir in the grits. Turn down the heat very low, and cook, stirring very regularly, until the grits start to thicken — they should be steaming rather than bubbling. Stir continuously until the grits have thickened to your desired consistency — a fairly sloppy porridge is usual, which will probably take about 45 minutes.
Take off the heat and stir in the butter, cheese and cayenne, paprika or Tabasco to taste. If you are a fan, how do you like them — plain in the morning or poshed up at night?
And are there any British-grown grits lurking out there? How to cook the perfect cheese grits. Perfect cheese grits. The corn. How to cook the perfect cornbread. The most popular gelatin product available on the shelves in the United States, Jell-O comes in a powder form.
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Quaker Instant Grits g -the original Got a minute? Get ready for tender, creamy grits. Quaker Instant Grits are great for breakfast, or as a tempting side dish to any meal.
Cook 'em up in a minute and savor the original flavor you've grown to love. Excellent source of iron and calcium. You cant beat good old Quaker grits, creamy and easy to prepare, and great taste with added butter!! Was this helpful to you?
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I just love grits, they start my day off and keep me going till lunch. If you have never tried them I would recommend them cooked in milk.
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