I’ve tried to prepare cheese grits several times in the past, but I can’t get them right. The flavor, the consistency, not good. Tried to follow recipes, but I don’t know what I’ve done wrong.
My daughter wants a birthday breakfast, and the main thing she insisted upon was the grits.
Don’t remember. It was a long time ago. After a couple tries, I gave up. If I recall correctly, the cooking time was around 20-25 minutes. I “guessing” that was part of the reason I had problems, me not being able to gauge the time properly.
Thanks for the suggestion, but I don’t have the time for a mail order. I really need a recipe.
I always use 5:1 liquid to grits. Half milk/half water with Anson mills white grits. Cook low and slow until done -finish with butter + lots & lots of sharp cheddar.
If you are in the Los Angeles area Surfas carries good grits in the refrigerated section but yes BRM is fine for sure especially for something like cheese grits
Bob Red Mill is a reliable producer. Closest thing to Anson Mills you’re likely to find in a grocery store. Their grits are coarse, which are better than fine.
Yellow and white are two different kinds of corn. The kernels are literally yellow and white.
For those please follow package directions. The Iron thing it’s pseudo health thing. Woman are often told to have more & men less shrug what ever gets added to grits isn’t going to make much difference either way
Along with @aaqjr’s excellent suggestion you can grill them if you chill them in a loaf pan and then slice them.
In some ways leftover grits are even more interesting. Either way they are great stuff!