Fast and Easy Southern Stone Ground Grits in the Microwave
Вставка
- Опубліковано 9 лют 2013
- Fast and easy southern stone ground grits in the microwave. Traditional grits in half the time!
Ingredients
1/2 cup Stone Ground Grits
1/2 tsp salt
1/4 tsp black pepper (to taste)
2 1/2 cups water
1/2 cup milk
Directions
Combine grits, salt, pepper and 2 cups water in a 1 1/2 quart microwave safe dish.
Microwave 4 minutes .
Stir.
Microwave 4 minutes.
Stir in 1/2 cup water and 1/2 cup milk.
Microwave 4 minutes.
Stir, Serve and EAT! - Навчання та стиль
I make buttery grits almost daily in the microwave and cheese grits casserole on the weekend. Stone-ground grits are where it's at, people. Ditch the instant and the quick-style grits forever and never eat sawdust again.
I totally agree that Stone Ground Grits are the best! We just visited Palmetto Farms on Friday and got 25 pounds to store in the freezer. We’re set for a few months!
My favorite restaurant in Charleston, SC uses chicken stock instead of water. Stone ground grits on the stove takes a good hour to get them really thick. The restaurant uses heavy cream at the end of the cooking time to "cream them off". I use half and half, but these are the best grits in the world. I have used the microwave method on regular box grits, and will be trying this recipe with the chicken stock in the microwave. Thanks for this recipe.
Brenda Ferrell my hubby doesn’t like his breakfast grits made with stock so I usually use water and finish with milk. They are delicious with H&H and stock especially for Shrimp and Grits!
Hard to find real grits in Canada but I tracked them down in Toronto. LOVE them! Thank you for the instructions "y'all"
Lulu DuGood Good job y'all! My friends at Palmetto Farms will mail them to you also! Their products are available at Amazon.com too.
@Lulu Dugood -- Glad ya'll like 'em up there.
A fascinating corner of the grit-eating world.
Oh my Phyliss i'm so happy for this recipe! Thank you.. we love grits.
At first I was like 'I don't have 8 minutes to find out how to make grits in the microwave'. But I really liked the simple presentation and your charm, reminds me of family and waking up to a nice southern style breakfast. I can't use the stove right now and always wondered why some grits were 'microwavable'. Also the milk I've never tried but I love creamy yellow grits so I will see how this turns out!
First of all, this was really helpful, and also I just want to move into Phyllis’s kitchen. 😋
This is great! Thank you :)
Palmetto Grits are seriously the best grits in the world bar none!
We totally agree!
I forgot to tell you. My husband loves the vegetable soup and cornbread. He calls it his "real meal". Thank you!
Yummy
Nice recipe!
Susan, as you have discovered, all microwaves tend to cook a little differently. You can use a larger bowl than I used or lower the power as you did. Thanks for pointing that out!
Great video, I'm going to try your method the next time I make grit's
floydaltonmiller we had some this morning! Hope you will love them! Make sure you use stone ground grits, not quick grits or instant grits.🥣
Thank you
Glad you liked it!
I love yellow grits when i can find them good job
stanley childs Thanks so much! FYI- Palmetto Farms sells their yellow grits on Amazon. They make it so easy to purchase!
@@sissyjollie I had no idea Palmetto Farms sold their grits on Amazon. They are seriously the best grits. My family would buy them when they visited NC back in the day..long before the internet where you could easily order things. I grew up in GA but now live in NY I was so glad to stumble on your channel. These grits taste like home!
Madam Vonkook Thanks! Now you can have them any time you like!
Thanks for this excellent video on cooking grits. Can I use plastic microwavable Tupperware instead of the ceramic bowl?
had an aha moment. basically for stone ground cracked corn (aka grits heirloom polenta) not instant ""Quacker" grits, ya need to figure out if you can (or can not) simmer on your nuclear device. While not dialed in. Method: Add water and rinse pour off the floating bran/chaff (not sure why) akin to rinsing rice maybe. then 4 or more to one water to cracked corn, bring to boil, stir, then figure what would be simmer on the micro simmer 20 =/- minutes checking and stirring occasionally. on my inverter MV simmer was low "10" versus 100 percent blast. Good idea to use a MW-able pot w/ a handle as the pot WILL get hotter than tarnation. So if you don't boil over your grits you'll save on some dishes. I posit that a similar method for steel cut outs vs Instant oats and many other grains and legumes. Not necessarily a time saver. Bet soaking grits overnight could make speedier?! Have some moreH
Yellow grits looks good.
I think yellow grits look so much more appetizing than white grits!
Yippies microwave grits. Yippies
I just went and ordered the grits and cornmeal. lol
SandyzSerious hope you are still enjoying your grits!
May I come over to your house for breakfast? 😋
Christopher Certa sure, but you’ll have to do the dishes if I do the cooking!🍳🥓🥖
Grits, I don't know what grits is blood. Is it cornmeal.
Grits are ground corn. Cornmeal is a by-product of the same grinding process. Stone Ground Grits contain all parts of the corn kernels and is similar to Polenta. The Palmetto Farms Grits that I use can be found at www.Amazon.com or www.PalmettoFarms.com
Needed FAR more time and water for my unbolted ( whatever that means ) speckled white grits from Logan Turnpike Mill Blairsville North Georgia (best grits I've ever had)....I skipped the rinsing the bran step they recommend. I ended up microing some 20 minutes in 4 minute intervals. Microwaving may not really speed up the cooking process? as they have to boil/cook and water boils at 212 at sea level whether it is nuked or in a pan. Microwaves vary, yep. What nuking has done is saved on dishes and cleanup in my case. 1300 Watt Inverter Nuker here.
I needed less water for my local stone ground grits-all grits are different, I guess. Plus microwave power makes a difference
My pot burned 🤣
30 minutes for grits? How are you cooking them, by fire?
+Original Taboo stone ground grits especialy if you're not making a single serving take a long time to cook especially if you're doing way more than that single serving you might do for yourself. There is no way you could ever persuade me to go back to instant grits they don't have the same texture these do. On the stove my autry house one's take 5 for a single serving so yeah....
Are you sure about those eight minutes?
Not on MY table. Salt, grease.
Mike, you don't need the salt, and they aren't greasy. I use Bob's Red Mill stone ground corn meal and add a couple tbsp of your favorite cooked beans. Season with turmeric, sage, rosemary, or your favorite. I use Ripple pea milk instead of cow's milk. If you aren't vegan, a sprinkle of Mexican cojita cheese or feta adds saltiness without overdosing on sodium.
Love vivak