What is the difference between instant grits and quick grits?

What is the difference between instant grits and quick grits?

Quick and regular grits: The only difference between these types is in granulation. Quick grits are ground fine and cook in 5 minutes; regular grits are medium grind and cook in 10 minutes. Instant grits: These fine-textured grits have been precooked and dehydrated. To prepare them, simply add boiling water.

Do you cook grits covered or uncovered?

Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes. Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes.

Why are my grits lumpy?

Patience, love, and endurance are key to lump-free grits Once you've brought your water to a boil and added your grits, whisk the two ingredients together, turn the heat to medium-low, and then whisk some more. ... Continuous whisking, though, is the key to preventing those nasty lumps. Moreover, grits need to simmer.

How do you keep lumpy grits away?

The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.

What's the difference between yellow grits and white grits?

White corn makes white grits, and yellow corn makes yellow grits. There is a very slight difference in flavor between the two. ... White grits have a naturally higher sugar content, while yellow grits are richer in starch. Even so, it's still not easy to taste the difference.

What brand of grits is best?

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