Grits: Difference between revisions
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* Add 8 ounces of liquid margarine | * Add 8 ounces of liquid margarine | ||
* Place stockpot on the burner, cover with the lid, and bring to a boil | * Place stockpot on the burner, cover with the lid, and bring to a boil | ||
* As soon as the water is at a full boil, add one bag of grits (containing | * As soon as the water is at a full boil, add one bag of grits (containing grits & salt) | ||
* '''IT IS IMPORTANT TO COVER THE STOCKPOT | * '''IT IS IMPORTANT TO COVER THE STOCKPOT AND ADD THE GRITS AS SOON AS THE WATER IS AT A FULL BOIL. OTHERWISE, THE WATER WILL BOIL AWAY WHICH WILL AFFECT THE YIELD AND CONSISTENCY.''' | ||
* Stir continuously for 1 minute, using a wire whisk | * Stir continuously for 1 minute, using a wire whisk | ||
* Reduce heat to low, cover, and simmer for 5 minutes, stirring occasionally | * Reduce heat to low, cover, and simmer for 5 minutes, stirring occasionally | ||
* | * '''MAKE SURE THE STOCKPOT IS COVERED WHILE GRITS ARE SIMMERING.''' | ||
* | * Pour grits into a pan using heat resistant elbow length rubber gloves and place in steam well | ||
* Use a spatula to scrape the remaining grits from the sides and bottom of the stockpot into the steam well pan | * Use a spatula to scrape the remaining grits from the sides and bottom of the stockpot into the steam well pan | ||
* The pan of grits should be covered with a slotted lid | * The pan of grits should be covered with a slotted lid | ||