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.



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