I just finished reading the looooooonnnnnggggg thread on grits, where you 2 were so helpful. In case you never saw this posted, I wanted to offer it in appreciation. I will definitely try grits lover's toasting technique next time.
BEST GRITS IN THE WORLD!: MIKE LEPIZZERA’S POLENTA 10 c.
Adapted from Cucina Simpatica
1 STICK UNSALTED BUTTER
2 T. MINCED GARLIC
2 C. CHICKEN STOCK( or Beef)
6 C. HALF AND HALF ( or 3 c. milk plus 3 c. heavy cream)
2 ½ c. WATER
2 tsp. kosher salt
12-plus turns of pepper grinder
1 tsp. crushed red pepper flakes
2 C. STONEGROUND COARSE GRITS or POLENTA
( Anson Mills is the very best and worth the expense)
1-1½ C. GRATED PARMIGGIANO REGGIANO
In butter, sautee garlic over low heat til golden. Add stock through pepper flakes;
bring to low boil. Slowly whisk in grits, stirring constantly to avoid lumps.With a wooden paddle ,keep stirring over low boil, til very thick and creamy( about 20 min.).Pool of it should hold its shape on plate.
Adjust seasonings, add sugar and parm.
Lawdy Lawdy, Miss Claudie!
Notes: I freeze this in saran 'pillows', to be defrosted and reheated in the microwave.
Just like new!
If you want solid, not soft, polenta or grits, only use total of 8 1/2 c. liquid. Finished mixture can be spread in oiled pan, chilled, cut into shapes and fried or deep fried.