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This was a good accompaniment to Ugandan Groundnut Stew. I used quick-cooking grits since I didn't have any white cornmeal, but I used the same liquid proportions you have listed. I used all water, no milk. After the grits cooked to a thick consistency, I put them in a bowl that was lightly oiled with canola oil, and mixed well for a while during the cooling time. It was almost like kneading a soft dough. Very nice side, Charlotte! Made for ZWT4.

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Susiecat too June 23, 2008
Stiff Porridge (Oshifima)