The rich, creamy and totally dreamy grits are a southern staple and one of my favorites of all time. This comfortable part is altogether, from bacon and eggs to shrimp!
What are the granules? – GRITS VS. Polenta
Both granules and pollen are corn -based lateral dishes. While both are made of ground corn, there are some differences.
Graces are a grossly ground cereal, omy corn, or with stone corn. The easiest way to prepare granules is to boil them in water, but they can also be infused with an additional aroma, cooking in broth or stock.
For creamy granules, cook in milk or half milk, half water. Once the granules are cooked, they are usually mixed with butter, but the variations are endless!
Polenta It is made of yellow ground corn and is the Italian version of GRITS. It is also a deeper hue of yellow and has a different beam, while wheat is generally a pale white. Polent, in general, requires a little longer to prepare and require additional stirring to keep it creamy and without strength.
Types of wheat
- Quick and regular – The most common type of wheat is just that, fast and easy to prepare. The endosperm is removed, which gives them a longer shelf life and a faster cooking time.
- Hominy – The grates of hominy are made of white corn that has been soaked.
- Stone land – The stone grits are at coarse soil, keep more nutrients and last up to an hour to cook. Can be harder to find.
- Instant – Essentially, pre -empty and dehydrated. Instant grits are wonderful for a quick breakfast when they are made in the microwave with a little water or milk.
Delicious variations
For a small variety, try to prepare granules with different combinations of flavors:
- For wheat cheese: Add the cheddar cheese shredded after it has been cooked, but I’m still on the stove. Stir constantly until the cheese is completely melted and the granules are smooth.
- For shrimp and wheat: Greet the shrimp separately and add to the cooked wheat. Add a box of cut tomatoes and cheddar cheese for a fantasy version!
What to eat with granules
For breakfast, simply cooked with milk and butter and seasoned with salt and pepper is the path to follow. Try to add a fried egg on top, a splash of bits of bacon for flavor and serve with a fresh biscuit!
If you prepare it as an entrance, any kind of salted vegetables on the side would have a great taste! Or a crisp salad with a bright eggplant to clean the palace is a great idea!
How to cook wheat
Grains for breakfast, lunch or dinner! Are a dish or a delicious part.
Prevent the screen from dark
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Bring milk, water and salt over low heat over medium heat.
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Slowly add wheat while whispering to avoid bulging.
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Cook granules covered over medium-low heat, stirring frequently (about 15 minutes for ordinary wheat, 5 minutes for fast cooking).
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It is removed from the heat and mixed in butter. Season with salt and pepper and serve.
- Optional: Mix 1 cup of sharp cheddar cheese before serving.
- Milk can be replaced by half and a half, a portion of heavy cream or even broth, if necessary.
For a thinner consistency, add more milk. For a thicker consistency, cook a little more. - This recipe is intended for ordinary cooking grills. The stone grits will need a longer cooking time. Various brands/hails can have a slightly longer/shorter cooking time.
- The cooking time uses ordinary granules.
Calories: 253 | Carbohydrates: 35g | Protein: 7g | Fat: 10g | Saturated fat: 6g | Cholesterol: 28Mg | Sodium: 425Mg | Potassium: 231Mg | Fiber: 2g | Sugar: 7g | Vitamin A: 494yl | Calcium: 154Mg | Iron: 1Mg
The nutrition information provided is an estimate and will vary depending on the cooking methods and the trademarks used.
course Breakfast, side plate
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