Grits, have you ever heard of them?
I remember traveling north when I was young. It was surprising to me then that nobody up there knew what they were. They said loudly, “I don’t even know what a grit is!”
They kept asking me questions about anything to make me talk. Obviously the southern accent they loved!
That’s what they said about sweet iced tea! This young ghost thought in shock: “What have I gotten myself into?” They offered me a cup of hot tea, which I added with a glass of ice and sugar. They stood there with their mouths open and watched as I made my glass of sweet iced tea. Yes, they were in shock at the time.
Oh, and before I forget another unknown, we call it ‘Fried Chicken’. The nerve of these people who bake everything! What can a girl from the south do to cook for herself?
Times have certainly changed because most people know what fried chicken and sweet iced tea are. The results are still unknown.
I find that even here in the south people either love or hate groats. There seems to be no middle ground on this issue.
Today we cook our own grits!
MISCELLANEOUS TIPS FOR MAKING GRITS
- The rule of thumb when making grains is 4 parts water to 1 part grains. With this in mind, you can adjust your portion sizes to your needs.
- There are two types of yellow or white grains
- I find that a whisk helps keep the lumps down when cooking
- Optional: Put a tablespoon of butter in the pot when adding the grains. This promotes the taste and prevents the grains from sticking so strongly.
- Keep everything within reach and make sure that you boil water and groats when hot and bubbly can burst on you. That hurts! The pot lid should be nearby.
- After 5 minutes of cooking, take a hot pad, remove the lid and stir or stir gently. Check that the grains are thick and meet your needs. If so, turn the heat all the way to low cover and serve soon. If they are not thick enough, cook the remaining 2 minutes and check them frequently.
- You can also keep them warm and add extra water if necessary.
- Remember that you need to adjust the heat of your oven to cook something. My stove high = 10 medium = 5 and I cook my rice and groats on medium-low = 2 low = 1.
You will soon find out which range settings apply to each cooking task. My settings work well for me.
Serve warm. We naturally use real butter in this household. We also tend to like a little more salt for our grains, for taste. You cook yours and decide how you like them.
My aunt Willie Lee used to say, “What you add to your grains or eat with them gives them flavor because they have very little flavor in and of themselves.” (You had a point)
- Grated cheese of your choice. It melts quickly in the hot grains.
- Sauce like red eye or white
My grandfather always said, “Get it Jim Dandy Grits, they’re the best “! We like them here too. If you like grits, they’re all pretty good and that’s a fact! In his earlier years he had grinded his own corn into corn flour and semolina.
I hope you enjoy cooking your groats!
This post contains affiliate links
You can buy Jim Dandy at the Amazon
If you can find them locally, they are cheaper
Note: We are not the author of this content. For the Authentic and complete version,
Check its Original Source