When colonizers arrived in the 1600s, they were introduced to native corn and its many preparations, including grits. Grits would become a staple in the Southern colonies, forming what’s now known as the “grits belt,” running from Texas to Washington, DC, where most of the country’s grits are sold.Like making a pot of perfectly cooked white rice, cooking grits that are grandmother-approved can seem like a daunting task.
Stone-ground grits are made from whole kernel corn that’s been pulverized in a stone mill to produce a more complex texture ranging from larger bits down to a fine powder. They also have a shorter shelf life due to the inclusion of the corn's bran, which contains oils that will go rancid over time. The shelf life of these grits can be extended by storing them in a cool, dry place, preferably the fridge or, for longer storage of more than a month, the freezer..
I also like to cook my grits covered, lifting the lid every few minutes to thoroughly whisk and stir and scrape to prevent lumps from forming and the bottom from scorching. The lid traps steam, which reduces the chances a lump-causing skin will form on top, and it will also contain any pops of scalding grits from flying out of the pot, which can happen as the porridge grows thicker.
Deciding when your grits are done is a personal choice, and will determine your total cooking time. Some people like their grits more on the runny side with a little gritty texture still remaining, others want them creamy and thick but flowing, while some want them so stiff they're able to hold their shape when dolloped. Feel free to cook your grits to whichever point you want .
I'll be the judge of that.
Do you salt before or after cooking?
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.