On Sat, 8 Oct 2016 03:32:03 -0700, "Paul M. Cook" >
wrote:

> What is the secret to soft grits? I make grits all the time. I love it.
> But no matter how much water to grits ratio I use or how little cooking time
> they always congeal. And I mean before I can get them to the table. I am
> wanting to make soft grits with cheese and shrimp. So far I get hard
> polenta with shrimp. Not at all bad, no in fact really good.
> Escpeaciallywhen cut into shape and fried. But not what I want.
>

That's what grits and polenta do when you leave it alone and they
cool. Keep adding liquid and stirring until you serve it. Otherwise,
learn to love fried mush.

Have you ever tried the baked method? It works very well and you only
need to stir it once. That way you can focus on other tasks in the
kitchen.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.