Very tasty, rich, & filling. I would recommend 2 changes: First, I simmer (perk) my grit for 30-40 minutes to make them as fluffy as possible. Undercooked, grainy grit are not southern style & not worth eating in my estimation...usually prepared by a yankee. Last, I would make half the amount of roux in the future or be prepared to add additional chicken stock.
My wife doesn't ordinarily eat grits, but thoroughly enjoyed these w/ sharp cheddar, cooked to death. Smoked sausage works well too; don't like andouille
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Very tasty, rich, & filling. I would recommend 2 changes: First, I simmer (perk) my grit for...