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    You are in: Home / Recipes / Southern Grits Rice-Style Recipe
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    Southern Grits Rice-Style

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    1 mins

    20 mins

    EdithAnn's Note:

    I've been researching better ways to cook my grains. I scrapped everything I knew about how to cook grits and decided to try cooking them as if I were cooking Japonica rice. The result? The creamiest grits I've ever made. I will never make grits another way again.

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    Serves: 2-3



    Units: US | Metric


    1. 1
      Put the grits, water, and some salt in a 3-quart saucepan.
    2. 2
      Put the saucepan over high heat until the grits start to boil, stirring frequently to avoid lumps.
    3. 3
      Put a lid on the saucepan to bring grits to a hard boil, stirring occasionally. This should take no longer than 1-2 minutes.
    4. 4
      Reduce heat to medium. Cook grits, covered, stirring occasionally, for 3 minutes or until grits begin to look mostly cooked (most liquid has boiled off).
    5. 5
      Reduce heat to low. Cook grits, covered, stirring occasionally, for another 5-10 minutes or until grits reach desired consistency.
    6. 6
      (Optional) Take the grits off the heat. Cut the butter into small cubes and put into saucepan with the cooked grits. Replace lid and let grits rest for 1 minute. Stir and serve hot.

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    Ratings & Reviews:

    • on January 01, 2010


      I love the creamy texture! Perfect with a bit of white pepper added in.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Southern Grits Rice-Style

    Serving Size: 1 (276 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 22.1
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 7.8 mg
    Total Carbohydrate 4.8 g
    Dietary Fiber 0.1 g
    Sugars 0.0 g
    Protein 0.5 g

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