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Preferred liquid when cooking grits
Posted on 2/20/21 at 10:37 am
Posted on 2/20/21 at 10:37 am
I usually buy white grits and use water or water and a little milk. I buy yellow grits occasionally and that’s what I had this morning. They’re not as good with milk. This morning I saw some chicken stock left in the fridge and used 1/3 stock to 2/3 water. Adds a little flavor but not too much. Seems like it would be a great base for shrimp and grits. Just curious what everyone uses for their liquid and what type of grits.
13
Posted on 2/20/21 at 10:57 am to TU Rob
If just breakfast grits, just water.
If I'm making shrimp & grits or something, I use some diluted chicken or vegetable stock. I actually just use all water, and put a little Better Than Bouillon in there.
If I'm making shrimp & grits or something, I use some diluted chicken or vegetable stock. I actually just use all water, and put a little Better Than Bouillon in there.
Posted on 2/20/21 at 11:29 am to TU Rob
I always use chicken stock.
Posted on 2/20/21 at 12:00 pm to L Boogie
half stock half milk
water does not touch my grits
water does not touch my grits
Posted on 2/20/21 at 12:58 pm to TU Rob
Depends on how particularly health conscious I am at the time. Sometimes bottled water, sometimes whole milk, sometimes heavy cream. But always with plenty butter & cheese...
Posted on 2/20/21 at 1:09 pm to TU Rob
Water for me. Sometimes the wife will ask for cheese grits and I'll remove some for me prior to adding cheese, but that's about it.
Now, when they are in my bowl I'll add salt, black pepper and some of my homemade habanero sauce to kick them up a few notches whereas my wife will usually only add butter.
Now, when they are in my bowl I'll add salt, black pepper and some of my homemade habanero sauce to kick them up a few notches whereas my wife will usually only add butter.
Posted on 2/20/21 at 1:45 pm to TU Rob
Half milk, half water, a big pat of butter and a large pinch of salt.
Posted on 2/20/21 at 2:22 pm to TU Rob
Chicken broth, then add butter and cheese at the end.
This post was edited on 2/20/21 at 7:43 pm
Posted on 2/20/21 at 5:10 pm to TU Rob
Chicken stock, half and half, gruyere cheese. More half and half if I need more liquid.
Posted on 2/20/21 at 5:33 pm to TU Rob
Breakfast.... 1/2 water, 1/2 milk
Grits for shrimp or grillades. Combo of Half n half and chicken stock
Grits for shrimp or grillades. Combo of Half n half and chicken stock
Posted on 2/20/21 at 8:32 pm to CHEDBALLZ
For stone ground grits its a 1 to 4 ratio grit to liquid. for the liquid I use 3 parts water and 1 part milk. Yesterday I used 1/2 and 1/2 instead of milk and they were quite good.
Posted on 2/20/21 at 8:53 pm to rodnreel
Glad to see I’m not crazy for trying chicken stock this morning. It was a better bowl of grits and my toddler definitely approved.
Posted on 2/20/21 at 9:08 pm to TU Rob
“What is a grit”
Posted on 2/20/21 at 10:17 pm to Tigerpaw123
Chicken stock. Will boil the stock with shrimp shells if making shrimp and grits.
Posted on 2/20/21 at 10:24 pm to TU Rob
Breakfast grits...water
Fancy grits (as for shrimp and grits)....whole milk.
Fancy grits (as for shrimp and grits)....whole milk.
Posted on 2/20/21 at 11:26 pm to TU Rob
Chicken stock and coconut milk. You can thank me later
Posted on 2/21/21 at 12:20 am to TU Rob
Chicken stock (some heavy cream) and yellow grits are the base of the grits at Zea's, I believe.
This post was edited on 2/21/21 at 12:21 am
Posted on 2/21/21 at 9:26 am to TU Rob
Maybe a bit off topic but while we are on topic of grits... something really good is to add some chopped smoked brisket in from the last day's smoke, delicious
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