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Secrets of fluffy grits

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Secrets of fluffy grits

kittyfood | Jul 21, 2013 10:28 AM

On a recent visit to Charleston and Savannah we sampled shrimp and grits at several restaurants. My husband had not previously thought he was a fan of grits, but he noticed that these grits were rather fluffy, with somewhat nubby texture, which he liked. I made shrimp and grits for breakfast this morning, using stone ground grits that we bought at a roadside stand on our trip and following the cooking directions on the bag (1 cup grits to 4 cups liquid, bring to boil and then turn down to simmer with lid on for about 45 minutes). While tasty, the grits didn't have that same fluffy texture. I did not add cheese or milk because I am temporarily on a non-dairy diet. I need suggestions for either cooking technique or for the best grits to order online.

The shrimp mixture, by the way, turned out great -- I started with chopped bacon, added onion, bell pepper, garlic, a diced smoked Louisiana sausage, and finished with chicken stock and seasonings and added the shrimp in the last few minutes.

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