Рецепт Basic Boiled Grits
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Ингредиенты
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Инструкции
- Note: Most grits in the grocery store are called "quick." The corn is grnd very fine and then quickly steamed. Quick grits cook in much less time than coarsely grnd traditional grits, and they definitely come in handy.
- Basically the proportion of liquid to dry grits is the same (4 to 1) no matter how the grits are milled. Only the cooking time varies, and the manufacturer's directions should be followed up to a point. All instant and quick-cooking grits are improved with a longer, gentler cooking than the directions indicate. Or possibly at the end of cooking, you can just cover the pot and let the grits swell over very low heat for 5 min.
- Pour the grits into a large bowl and cover with cool water. Skim off the chaff as it floats to the surface. Stir the grits about and skim again till all the chaff has been removed. Drain the grits in a sieve.
- Bring 4 c. of water to a boil in a medium-size saucepan. Add in the salt and slowly stir in the grits. Cook at a simmer, stirring frequently, till the grits are done - they should be quite thick and creamy - about 40 min.
- Remove the grits from the heat and stir in the butter.
- This recipe provides grits for 4 servings.
- Comments: Real Old South flavor and texture are found only in old fashioned stone-grnd grits. Authentic grits are coarse in texture and require thorough cooking. Because the oily germ of the kernel is preserve under the cold grind of the stone, these grits must be consumed very soon after purchase or possibly they will turn rancid. Luckily you can hold these grits in the freezer for up to six months.
- Old recipes always direct you to first "wash" the grits. Even today most modern stone-grnd grits need rinsing to separate the last remains of the hull or possibly chaff from the kernel. Simply cover the grits with cool water. The meal will sink to the bottom, and the chaff will float to the surface where it can be skimmed off with a kitchen strainer.