Quote:
Originally Posted by BucEyedPea
This guy claims they can be made just as creamy and even creamier without milk is all I am saying. Can learn something new everyday—even a southerner, including the stubborn ones.
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I don't know, the Southerners I know wouldn't try such a thing.
In any case, the alleged key to the creaminess of my grits is the extended low and slow cooking time. And they are exceedingly creamy.