There is an old saying “When buying Grits-in-a-Box, open the box, dump out the grits, then eat the box.” Don’t take shortcuts on making grits. A few extra minutes makes all the difference in the world.
- Grits are nothing more than ground kernels of corn.
- The grain mill is the most expensive and most important piece of equipment when grinding your own grits.
- Any stone-ground grits from Amazon are OK to use:
HERE IS A LINK
Dixie Supply Cafe & Bakery
Located @ 62 State Street in Charleston
- Dent corn is used in the US. – Large endosperm, smaller hard endosperm
- Flint corn is used in Italy. – Smaller soft endosperm, larger hard endosperm
Fine, Medium and Coarse
- Stone ground Grits – coarse – white
- Polenta – medium grind – yellow – sifted
Polenta Cooking Contest –
- 1 C polenta or grits
- 1.5 tsp kosher salt
- Test 1: 4 C H2O
- Test 2: 2 C water and 2 C milk
- Stir to combine, then wait 5 minutes
- Skim off chaff
- Turn on heat stirring constantly first 5 minutes
- Cover and stir every 5 minutes for about an hour
- Polenta absorbs more liquid so will be thicker
- 2-4 TBL butter per serving per pot just before serving
- Polenta is a bit grittier. Grits are smoother and more like a custard
- Polenta with parm
- Polenta with goat heese
- Grits with Cheddar – cheddar
- Grits and Shrimp
