In article <[email protected]>,
Beartooth <[email protected]> wrote:
> It's been too long since I last had grits with jalapeno and
> cheese. I want to make some; but I can't find where I wrote down the
> proportion I worked out, how much grits to how much water.
> I'm talking real grits, of course. No "minute-grits," "EZgrits,"
> nor other culinary abomination need apply.
> I want them stiff; stiff enough to make peaks, even after I add
> the butter & pepper to them at the table -- but not so stiff I have
> trouble stirring the butter well into them.
> I seem faintly to recall settling on something like 2 1/2 to 1,
> water to grits. Does that make sense?
I don't have your recipe handy, but the usual proportion of grain to
water is 2 parts liquid to 1 part grain. Some require a bit more liquid
so what you propose sounds like it'd work. Might want to cut it back
tho'. You can always add more liquid but you can't take it away...
"Any ship can be a minesweeper. Once." -- Anonymous