Survivalist Forum - Reply to Topic
Survivalist Forum

Advertise Here

Go Back   Survivalist Forum > > >
Articles Classifieds Donations Gallery Groups Links Store Survival Files


Notices

Food and water Discussion on food and water storage, water purification and related topics.

Advertise Here
Thread: Is there a trick to cooking corn grits soft? Reply to Thread
Title:
  
Message:
Post Icons
You may choose an icon for your message from the following list:
 

Register Now

In order to be able to post messages on the Survivalist Forum forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:
Gender
Insurance
Please select your insurance company (Optional)

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



Additional Options
Miscellaneous Options

Topic Review (Newest First)
05-26-2020 10:01 PM
Stellla I make perfect grits every single time in my instant pot. I have found one of the biggest things is to get good quality STONE GROUND grits. I then use 2 1/4 cups water and 1/2 cup grits (makes two decent sized servings). I then add salt, pepper and a half stick of butter after stirring the grits. Then I cook them on high pressure for 10 minutes and do a quick pressure release. I let them sit for a few mins to cool down which also helps to release the thin layer of grits stuck to the bottom of the bowl. Then I stir the grits vigorously for a minute or so with a whisk to get them well mixed and try to get out any lumps. Then it is just pour or scoop them out and serve. I consistently get the best grits I've ever tried every single time. It makes this whole process crazy easy and fast.
05-22-2020 11:09 PM
MHarn I ain’t gonna lie. I can eat the heck out grits. My wife makes them the best. I know she adds bacon grease and a dab of cheese.
05-22-2020 09:58 PM
~Black.Dog~ This is how I learned to cook grits when I was a kid.
https://youtu.be/H5vQ4P_L-no

Sent from my SM-G960U using Tapatalk
05-22-2020 07:37 PM
Jlrhiner If you put olive oil in the pot they won't stick to it when you scrape then in the trash.
05-22-2020 12:15 PM
NCalHippie Let them soak overnight in the fridge with just enough water to cover them.
05-22-2020 10:44 AM
wldwsel We do ours in a rice cooker. Put them in, turn it on, stir once @ 30 minutes, and 30 minutes later, they are perfect.

Ya'll shoot straight and stay safe out there.


WE ALL WANT TO BE FREE, BUT VERY FEW OF US WANT TO BE BRAVE. FOR ALL OF US TO BE FREE, A FEW MORE OF US, ESPECIALLY NOW, MUST BE BRAVE, AND THAT'S THE HISTORY OF AMERICA

K. R. Carleson - Navigator B-24J
05-22-2020 10:20 AM
Rural Buckeye Guy Microwave for six minutes, stirring at 3 minutes, 2 minutes and one minute to avoid clumping. I grew up with a pot of oatmeal and a pot of grits on the rangetop every morning. Mom said the secret was to bring them to a boil, then bring it down to a medium temp. On an electric range that is 9, then 4 and stir frequently, like rice. That alows the heat to fully cook the grits over 15 minutes.

For creamy grits, I add a teaspoon of bacon grease, a teaspoon of salted butter, a teaspoon of powdered gravy mix and about 6 oz of water. You may need to stir in another oz or two of water at 2 minutes and 1 minute to get to a creamy texture. Micro as outlined above. I like spicy so I add in a shake or three of red pepper flake instead of sugar.

Then use table seasoning to taste. I add two shakes of garlic and stir in. Sometimes I add in 4 oz of mexican cheese for cheesy grits. A friend says that grated gouda cheese is excellent, and she is a hardcore foodie so I'm trying it ! This is my breakfast 4 days each week.
05-22-2020 10:01 AM
slackercruster
Is there a trick to cooking corn grits soft?

Mine are always soft on the outside and hard in the center. I even tried to boil like pasta for 10 minutes and strain. Takes all the fortified vitamins out, less taste and still hard in the center.

Are grits supposed to be hard in the center when cooked?

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off


All times are GMT -5. The time now is 07:57 AM.


Powered by vBulletin®
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
Search Engine Optimisation provided by DragonByte SEO (Lite) - vBulletin Mods & Addons Copyright © 2020 DragonByte Technologies Ltd.
vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2020 DragonByte Technologies Ltd.
Copyright © Kevin Felts 2006 - 2015,
Green theme by http://www.themesbydesign.net