Guest guest Posted October 19, 2001 Report Share Posted October 19, 2001 Hmmmmm, I wonder what happened to my double boiler. kathleen * Exported from MasterCook * Grits Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 527 Serving Size : 4 Preparation Time :0:00 Categories : Grains And Cereals Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart water OR 2 cups each water and milk 1 cup stone-ground grits Salt and freshly milled pepper Butter -- to taste Serves 4 This is about as complicated as some people like them. This recipe is written for stone-ground grits. For instant grits, follow the package instructions. Bring the water to a boil in the top of a double boiler, then stir in the grits and add 1/2 to 1 teaspoon salt. Cook, stirring constantly until the grits thicken, about 5 minutes, then set them over simmering water. Cover and cook until they're tender, about an hour. If you're not using a double boiler, cook the grits over low heat, stirring frequently, for at least 35 to 40 minutes. (The longer they cook, the better grits taste. If they get too thick, just add water to thin them.) You can nurse them along or hours! Stir in as much butter as you like and season with pepper. Breakfast Grits: Skip the pepper and add a spoonful of sorghum, molasses, or maple syrup to each bowl along with cold milk. Cheese Grits: Add 1 cup grated Cheddar or Longhorn into the hot grits and add a few shakes of Tabasco or other favorite hot sauce. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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