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Old 05-22-2020, 10:01 AM
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Default Is there a trick to cooking corn grits soft?



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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?
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Old 05-22-2020, 10:20 AM
Rural Buckeye Guy Rural Buckeye Guy is online now
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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.
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Old 05-22-2020, 10:44 AM
wldwsel wldwsel is offline
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We do ours in a rice cooker. Put them in, turn it on, stir once @ 30 minutes, and 30 minutes later, they are perfect.

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Old 05-22-2020, 12:15 PM
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Let them soak overnight in the fridge with just enough water to cover them.
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Old 05-22-2020, 07:37 PM
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If you put olive oil in the pot they won't stick to it when you scrape then in the trash.
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Old 05-22-2020, 09:58 PM
~Black.Dog~ ~Black.Dog~ is online now
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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
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Old 05-22-2020, 11:09 PM
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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.
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Old 05-26-2020, 10:01 PM
Stellla Stellla is offline
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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.
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Old 07-18-2020, 01:41 PM
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Simmer about 8-10 minutes should be tender enough to slice one with a table knife or bite in half with the front teeth.
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Old 07-18-2020, 01:55 PM
Kloyiod Kloyiod is offline
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I just follow the directions on the box or drum, I do a cha-chink of tabasco in the water. Adjust water and cooking temp as needed. A big scoop of butter and a bunch of FGP and chow. It' really not that hard!
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Old 07-18-2020, 02:04 PM
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They are good, I just had a single serving (2 tblsp to cup water) with ham and two eggs over easy as a late brunch. Also a robust cup of coffee that would have done ActionJackson proud. The eggs were still good, expiry was June 6 but they passed the float test.
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Old 07-18-2020, 02:10 PM
zebra007 zebra007 is offline
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I just use magic grits, but the laws of physics dont seem to exist on my stove, so they cook in about 5 minutes.
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