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Started By
Message
How do you prevent lumps from forming when you make grits?
Posted on 9/13/13 at 11:13 pm
Posted on 9/13/13 at 11:13 pm
Is there a trick to cooking it so that lumps don't form?
8
Posted on 9/13/13 at 11:22 pm to hikingfan
Whisk them into the liquid as you pour them in. Stir with a whisk not a spoon.
Posted on 9/13/13 at 11:23 pm to hikingfan
Whisk constantly. Do you add any dairy (milk, cream, half/half) to them ? Maybe increase to make them creamier ? I have been known to add mascarpone to grits and/or mashed potatoes to smooth them out a little. 
Posted on 9/13/13 at 11:49 pm to hikingfan
I like grits lumps
Posted on 9/13/13 at 11:50 pm to hikingfan
whisk, and add cream or milk for better flavor
Posted on 9/14/13 at 1:00 am to hikingfan
Slowly drizzle the grits into the boiling water while stirring constantly. Lumps form when you try to rush that process.
Posted on 9/14/13 at 7:44 am to hikingfan
Add them to cold water and then heat.
Posted on 9/14/13 at 7:55 am to hikingfan
Stir more
This post was edited on 9/14/13 at 7:57 am
Posted on 9/14/13 at 9:19 am to fatboydave
Use a whisk like Trout Bandit said.
Posted on 9/14/13 at 10:31 am to OTIS2
whisk, whisk, whisk and try adding some philadelphia cream cheese.
Posted on 9/14/13 at 11:31 am to Sailorjerry
Whisk away until smooth....sub chicken stock or milk/cream for water and add creole cream cheese or sour cream for grits greatness
Posted on 9/14/13 at 3:05 pm to hikingfan
Never had lumps so don't know the answer.
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