#foodie-all – by Ellen Britt. Hey y’all…! Ellen Britt here, the Atlanta News and Talk Hometown Ambassador, with more food talk.
I love experimenting in the kitchen and I’ve been, as you know, experimenting with making the Chinese long cooked rice porridge called “jook” and also known as congee. I started thinking about taking this technique of long cooking with a lot of water used in cooking jook and transferring it to a Southern staple…
Now if you are not a Southerner, you may not have an appreciation for grits. I always say if you don’t like grits, you have just not had them cooked properly! I have always liked my grits long cooked but have never thought of soaking them and then using the same proportions (10:1) of water to grits as I do for jook.
So tonight, I’m going to soak some good quality stone ground grits in water overnight, then cook them in ten parts water tomorrow for a couple of hours. I am expecting creamy, easily digestible grits like I have never had before. I can’t wait to report back to you on this and I’ll get back to you soon on my results. Let’s eat y’all…!