Turns out grits are just corn meal!
Get: - 2 cups milk
- 2 cups water
- 1/2 tbsp salt
- 1 cup coarse-ground (if you can) cornmeal
- 2 tbsp butter
- 2 tsp miso paste
Do: - Bring the milk, water, and salt to a boil.
- Whisk in the cornmeal, gradually, trying to avoid huge lumps. It gets crazy lumpy anyway but this will take care of itself gradually.
- Reduce to low, cover, and simmer for 20-25 minutes, until it becomes "creamy". Whisk every 3-4 minutes to help break up lumps and keep it from sticking to the sides.
- Meanwhile, melt the butter in a small pan and heat at medium, until it starts to brown and you see brown flakes.
- Remove butter from heat and stir in the miso paste until you have "miso butter". Yes this is a thing, starting today.
- When the grits are done, remove from heat, let them cool a bit, and stir in the miso butter until it's well incorporated. You may also add pepper.
https://www.foodnetwork.com/recipes/alton-brown/cheese-grits-recipe-1915972
https://www.gingerandtoastedsesame.com/miso-brown-butter-grits/ |
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