This recipe uses normal grits, not "quick grits." When this recipe was created, I was using Jim Dandy brand, but I don't think it matters.
The recipe on the back of the bag of grits sucks if you like your grits creamy.
|2 1/3 cups||Water|
# boil water
# stir grits briskly with wisk as you slowly add grits
# cover and whisk frequently, especially at first. As you stir, you can keep a feel for the bottom of the pan. If it feels like the grits are sticking, your temperature is too high for your current grits-moisture ratio.
# when grits thicken, reduce heat incrementally, until you are at the lowest setting. You want to keep them as hot as possible without burning them on the bottom of the pan. At settings higher than medium-low, you have to make sure your grits are moist enough.
# allow to simmer for at least 10 minutes. But maybe 15 is best.
I also like my grits buttery so you may want to back off on that amount if you differ.
I did add salt, but have not nailed down the exact amount.
One concept here is that as the grits set up, their ability to handle heat diminishes. This is why we have to keep reducing the heat as they start to set up. When the grits are first put in, they can handle high heat. But after a few minutes, they thicken and high is too much.
If the grits burn on the bottom of the pan, it means that you are not reducing your heat quickly enough. But I think the penalty of reducing the heat too quickly is that they don't set up (become creamy) as well.
Yields: 1.5 servings approx