Just How “Southern” Are Y’all?
Any Southerner worth their salt has some type of personal relationship with this humble, porridge-like foodstuff called grits. There seems to be a rather controversial divide when it comes to grits: either you absolutely love them, or you absolutely hate them.
As a Southern gal myself, I was raised on grits. In fact, I believe it was the first solid food I was introduced to as a baby. It was probably the only adult food that was also suitable for the digestive tract of an infant. Personally, I belong to the “I Love Grits!” camp.
Grits are made from corn, so they are a grain product. Long cook (or “regular”) grits are ground fairly coarsely, so it takes them the longest time to cook. Just like the corn they are made from, they are harder for your body to digest.
Quick grits are exactly like the long cook grits, except they have been ground much more finely, breaking the kernels down to a finer consistency which allows for better digestion and a much faster cooking time. Grits are just like any other cereal grain, wherein the coarser, more densely-textured long cook varieties are always going to have the best flavor.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: No matter which version of grits you are attempting to cook, you really need to cook it far longer than it says on the packaging. For instance, for “quick grits,” (this is the kind that most people use) the packaging usually specifies that they will be done in 5 minutes. Nosiree Bob! Those grits are going to take 20 minutes, so just plan on that and watch them carefully do they don’t stick to the bottom of your pan. You may need to add more water, too.
Recipe courtesy of Stephanie Parker at Plain Chicken, photo courtesy of 12tomatoes.com
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