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!!!!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)