Want to eat grits as an occasional snack/meal at your workplace? Well, don't we all. Here's your guide to Grits At Work...
First you must choose your type of grits. For many of you non-Southerners, you will be limited because of the lack of availability of all three types of grits.
I like my grits more on the smooth side than "gritty". So all my opinions come from that perspective.
I also may use the term "nuke" to refer to microwaving something.
For me, these are the best grits to have at work.
Don't let them sit longer than a few minutes if you can help it. I let one bowl sit for several hours just as an experiment and it was not pretty. They were stale and hard when I nuked them at end of day. Ick.
The great thing about grits is that they just need to be soaked a little while and the bowl will easily come clean.
I haven't noticed too much difference between these guys and the Instant ones as far as microwave preparation.
You would think that being "instant", that these would be great for work. But I disagree. But hey, they do come in handy packets. But if you just follow the instructions, I think you end up with "Quick But Crappy" grits, rather than just "Instant" grits.
And they do have a different taste than old-fashioned grits. And you have to work at getting rid of the lumps (which does not happen with old-fashioned grits. But maybe I'm being too anal... a few lumps are not necessarily a bad thing.
Following are some different cooking methods I've tried for Instant grits...
To improve the taste of Instant grits, I just cook them longer than the directions say.
For instance, my Instant Cheese Grits here say to mix with water (the assumption is lukewarm water) and then nuke for 1 min to 1 min 15 sec. I think this is way too short of a time.
I pour in some water from the coffee-maker's hot water tap and then I nuke it for a few minutes. After the first 45 sec or so, you have to stop it periodically to keep it from boiling over.
Overcooking is also a fine way to get rid of some water (if you added too much).
I emptied the pack into a bowl, and poured on some water from the coffee-maker's hot water tap (which should be boiling or close to it), and stirred. In a few minutes, when it cooled a little, what I had were gritty grits. I don't care for gritty grits. The overcooking method above definitely helps with this.
I also note that for this test, I'm using Quaker's Instant Cheese Grits. I can't imagine how bland the original flavor would be under this cooking method.
But if you have Instant Cheese grits, and are in a hurry, this is better than nothing.
I emptied the pack into a bowl, and poured on some water from the tap, and stirred. I then nuked it for the prescribed 1 min 15 sec.
These are not as gritty as the Conventional method above. I guess the time in the microwave helped to smooth them out a little as compared to the hot water method.
Still not as good as the overcooking method, but better than the Conventional method above.