I am from the South, so naturally I was raised on grits, but I have a problem cooking them. Or should I say after I cook them. They cook up perfectly, but immediately after taking them off the heat they begin to thin out. The longer they sit, the thinner they become. In other words the cooking process reverses itself and returns to grits in water. It happens with regular and quick cooking grits. I have used more water/less water, butter/no butter, salt before/after, covered/uncovered, longer/shorter... it does it every time. Grits should turn into a brick after setting a while, but I can't get through my meal without a watery mess in my bowl. I am confused!!
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8/28/10 at 5:54am