I've been trying to duplicate the shrimp and grits I was introduced to in Charleston recently to no avail. While my shrimp turn out well, I've been using the recommended stone ground grits and they just don't seem to ever cook to perfection -- or even close. Don't want to go to instant grits, do I? Last night I cooked them as instructed in Craig Claiborne's Southern Cooking. Although he doesn't specify stone ground, that's what I bought, so.......I must have cooked them for nearly an hour and they were still on the watery side. Help!!!!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!