, but it took me three grocery stores to find any grits at all , so take what you can get, as long as it isn't instant.. When the water's boiling, whisk in the grits and reduce the heat to medium-low.Here's the thing about grits that always drives me crazy: They look like they're ready to eat in 5 minutes, yet the recipe says stir them constantly for 10–12.
If they're gritty, sandy, grainy in any way, then they're not done yet. So yes, they're called grits, but they shouldn't taste...gritty.2 tsp. sambal oelekWhile you're somewhere in the grits-making stage, get your bacon going in a skillet over medium-high heat withLook at that gloriously golden brown bacon, which took approx. 5 minutes. Let it chill on some paper towels while you...Until they're lightly browned and just cooked through, about 1 minute per side.
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