Glorious Grits
Here are some tips for cooking up great grits, whether you use quick grits that cook in five minutes, or the stone-ground types that take an hour of slow stirring. (Hounds recommend skipping instant grits.)
Morganna uses stock instead of water for a richer flavor. Mellicita likes to use milk, or even a dollop of cream for a special dish, and says some butter and salt really add a lot of flavor, too.
steakman55 recommends making cheese grits: add plenty of shredded sharp cheddar, a dash of Worcestershire sauce, a couple of drops of Tabasco, “and you are in grits heaven.” lrostron adds cooked sausage, sautéed onion, and roasted green chiles to cheese grits for a brunch dish.
Board Link: How do you make great grits?
Posted on Thursday, September 25th, 2008 by Caitlin McGrath in Home Cooking Digest |
More like this: Home Cooking Digest
Glorious Grits
Here are some tips for cooking up great grits, whether you use quick grits that cook in five minutes, or the stone-ground types that take an hour of slow stirring. (Hounds recommend skipping instant grits.)
Morganna uses stock instead of water for a richer flavor. Mellicita likes to use milk, or even a dollop of cream for a special dish, and says some butter and salt really add a lot of flavor, too.
steakman55 recommends making cheese grits: add plenty of shredded sharp cheddar, a dash of Worcestershire sauce, a couple of drops of Tabasco, “and you are in grits heaven.” lrostron adds cooked sausage, sautéed onion, and roasted green chiles to cheese grits for a brunch dish.
Board Link: How do you make great grits?
Posted on Thursday, September 25th, 2008 by Caitlin McGrath in General Topics Digest |
More like this: Home Cooking Digest
