Kitty said: Yes.how do i make grits?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i make grits?),it will help you,my kids.
Answers:
follow the dirrections on the box,
but instead of all water, use half water and half milk or cream, then let them cook SLOWLY on LOW heat for the softest and best grits.
If you are going to put sugar on them then make them a little thicker (add a little more grits when you start because sugar melts and make the grits thin and watery)
if you put salt and pepper on them make them thinner (add a little more water when you start).
Other Answers:
Buy grits and follow the directions on the bag. Stay away from instant. I like mine with ketchup.
lol i like your penguin. :) try searching wikipedia for Grits. best of luck! Grits, or hominy ground into a cereal, is a common breakfast in the southern United States. To make sure you're following the correct recipe, you may want to double-check the instructions on the box of grits you are using. This recipe is what you should expect to find. Serves two.
Ingredients:
1/4 tsp. salt
butter or margarine or milk, for serving
saucepans
2 c. cold water
1/2 c. quick-cooking grits
Steps:
1. Bring water and salt to a boil in a saucepan.
2. Slowly add grits, stirring constantly.
3. Cook and stir until mixture returns to a boil.
4. Reduce heat and cook, stirring, 5 to 6 more minutes, or until water is absorbed and mixture is thick.
5. Serve, if desired, with margarine, butter or milk.
Buy 5 minute grits. Cook with a lid on the pot to help it cook faster. They won't be done in 5 minutes though. If you taste them and they are the least bit crunchy they're not done and any good southerner you try and serve it to like that will surely call you on it.
Now for the consistency, you'll need a bit more water than the directions call for. They are not supposed to be like a paste, just a little watery to start. They will thicken as they cook. Add water as necessary.
Don't forget the salt. You need to notice the salt but not over do it.
And lastly, just as they're almost done, add a large chunk of real butter. They should have a lot of butter in them, enough that you see it on the top pretty good. Butter is expensive but it's real good!
When you realize how good these things are, (Really good with bacon) take them up North and show them how to cook'em!
Good luck and remember... Never serve grits crunchy! Here are two of the easiest ways.
1. In a deep m/w safe bowl, measure grits and water according to the directions on the package. Cover with a napkin, and microwave -- couple minutes should do. Let sit for a few minutes. After doing this a few times, you'll get the hang of it and even adjust amounts of water/grits according to your tastes.
2. In a sauce pan heat up some water (eye ball it -- a cup or two) to a boil. Add a pinch of salt (not before this point). Turn heat down till the water simmers, and slowly add in a few grits stirring continuously (use a whisk for stirring). Gradually add a few more grits, and keep stirring. If the grits get "too" thick, add a bit of hot water to thin out.
Remember: a FEW grits go a LONG way. Also, be careful with the salt during cooking, for you can always add more after dishing grits onto your plate.
I enjoy REAL butter on my grits. Keep the salt note in mind when using salted butter.
Save the left over grits. Place in a foil lined and lightly sprayed baking pan. Spread out evenly. Throw on some slice up sausage (bacon bits, scrambled eggs, etc) and top with cheese (you favorite kind). Bake in the oven at 375 till the cheese is melted and to your liking. Try getting instant grits, it is simpler for first timers and go by the recipe on the back of the box. I like grits with butter or with corn beef hash.
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