microwave grits

"this is a basic grits recipe that i use when making a baked grits dish. there's no whisking and the grits don't get lumpy."
 
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photo by a food.com user photo by a food.com user
Ready In:
17mins
Ingredients:
5
Serves:
4-6
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ingredients

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directions

  • place all ingredients in a microwaveable 2 qt casserole.
  • cook on hi for 15 minutes.
  • add butter and cheese if desired, or use in your favorite grits casserole dish.

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Reviews

  1. Wonderful, easy way to cook grits! They turned out perfectly. however, be SURE to cook them UNCOVERED. If you cover them. they will bubble over onto your turntable and make a big mess. I will be using this recipe often, as my family loves grits.
     
  2. These were great -- my husband isn't a big grits fan, but loved them -- and I also loved how simple they were to make. My only changes were that I added a little butter and some garlic and seasoning at the start, and ended up microwaving it a few extra minutes before adding cheese as it seemed a bit liquidy. However, it firmed up a lot after a few minutes, so that probably wasn't necessary! Thanks for a great recipe (and thanks, too, to Beachgirl -- I didn't use a lid :) and had no problems).
     
  3. Way too much water. 2 to 3 cups of water at most. 5 cups made grit soup.
     
  4. Sounds scrumptious--will find out tomorrow, when I plan to substitute half the water with low-sodium chicken stock and/or 2% milk. I also found the hint about not covering 'em MOST helpful! (PS: For those of us who're not cheddar freaks, grated Parmesan or Gruyere'll also work fine.
     
  5. Having BURNED my best pot making grits yesterday, I tried this microwave recipe today! I cut the recipe in half to serve myself and a little one. However, I found that after 15 minutes the grits were not as tender as I like. So, I added a little more water and a splash of milk, returned the grits to the microwave, partially covered (uncovered the first 15 minutes) for 6 minutes, power 7. I am glad to report I will not be spending all day scrubbing another pot! Tasty!!
     
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Tweaks

  1. Sounds scrumptious--will find out tomorrow, when I plan to substitute half the water with low-sodium chicken stock and/or 2% milk. I also found the hint about not covering 'em MOST helpful! (PS: For those of us who're not cheddar freaks, grated Parmesan or Gruyere'll also work fine.
     

RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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