Level Up The Texture Of Grits With A Pinch Of Baking Soda (2024)

FAQs

Level Up The Texture Of Grits With A Pinch Of Baking Soda? ›

Add a pinch of baking soda, which equates to a ⅛ to ¼ teaspoon, then add the grits and let them cook. Baking soda breaks through the structure of the grains of corn, encouraging gelatinization of the grits' starches so that they absorb liquid, thicken up, and get creamy in no time.

Easily achieve the perfect creamy texture and save yourself some serious time in the kitchen by utilizing the little-known tip of adding baking soda to the pot. Just a pinch added early in the cooking process helps the grits to thicken up and can cut the needed cooking time in half.

2> Ratio of liquid to grits: Use a ratio of about 4:1 or 5:1 (liquid to grits). This could be water, milk, or a combination for added creaminess. 3> Slow cooking: Bring the liquid to a boil in a heavy-bottomed saucepan. Once boiling, slowly whisk in the grits, stirring constantly to avoid lumps.

A higher 5:1 ratio by volume of water to grits ensures they cook through fully with no stubborn, hard bits. The recommended stone-ground grits offer the best flavor and texture, particularly when compared to grits made with commercial varieties with a more consistent grind.

The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.

Stir them frequently—every 5 minutes or so—to keep them from clumping up or sticking to the bottom of the pan. Add 1/4 cup water at a time, if needed to keep them from sticking. The tender cooked grits will be fairly creamy in texture if you stirred them to keep them from clumping and cooked them long enough.

Avoid using high heat.

Too much hot water can leave your grits runny. It's better to cook grits slowly over medium-low heat than to crank up your stovetop, since high heat doesn't allow grits to bond and thicken as well.

Toppings for Grits

Whether you like a sweet start to the day or something more hearty tasting, these grits can be topped with a wide range of ingredients. Sweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries.

Add a squeeze of 🍋 or lime. The sharp bite will help mask and offset the salt. 2️⃣ Sugar! Sweet can balance salty.

the grits until thickened and the grains are tender with just the touch of a bite, similar to a grain of rice, about 10-15 minutes. If the grits thicken too quickly, but the grains are still hard or chewy, whisk in another 1/4 C of warm water to the pot and continue cooking until they're like you want them.

What should the texture of grits be? ›

Grits are done when their texture is soft. This can take up to an hour or more on the stovetop. A thoroughly done pot of grits will have an al dente plumpness that transforms into a soft texture while you chew, while also retaining a whole-grain texture.

Soaking grits in water overnight and cooking them in their soaking liquid reduces their cooking time by about 50 percent.

For when it's too late, however, and you've added too much water to your grits, a potential fix to saving that bad batch is cooking it low and slow over medium-low heat (uncovered) to allow the starch in the cornmeal to finally release.

Spoon the leftover grits into the pan, and add a small drizzle of water, milk, or broth to the grits. Allow the dish to heat on low, constantly stirring and breaking up lumps as you stir. If the grits become too thick or clumpy, add more liquid to the mix while stirring.

However, just as rinsing your grits will remove the bad, it will also remove the good. A source of folate, niacin, and riboflavin, grits have a wealth of nutritional value. To get the most benefits from grits, choose stone-ground or old-fashioned grits and refrain from rinsing them.

No matter which variety, yellow or white, the beauty of grits is their versatility and ability to take on most flavors paired with them, although they are always best when cooked with milk instead of water. The flavor and consistency difference is truly amazing.

Because baking soda increases soil pH, many of the important macro and micro nutrients plants need may become unavailable to them. Baking soda in the garden can also contribute to soil compaction and crust build-up. This leaves the soil less porous causing nutrients and water to move poorly through it.

Buttermilk adds a bit of tanginess to recipes like our Buttermilk Stone-Ground Grits. Stock or broth makes the grits extra savory, which can be ideal if you're making shrimp and grits or serving your grits alongside braised or roasted meat.

Store Foods In Airtight Containers

Pantry pests are capable of squeezing through tiny spaces so if you want to keep them away from your food, better invest in a good airtight plastic, metal, or glass storage containers. You can buy and use mason jars for storing foods like grains.