grits

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These pics were taken on November 16.

This morning (December 2), I tried a science experiment with grits.  Alton Brown has made roux in the oven (to avoid a long period of stirring on the stove top).  The oven provides a constant all-over heat that a stove top cannot duplicate........

I wondered what would happen if you got grits started, and then put them in the oven, rather than cooking them on the stove top.

I used Anson Mills' recipe, but used cheaper grits (organic ones I bought at Plum Market).  I didn't want to experiment with the good stuff.....  I measured out the corn and water into two pots, and let it soak overnight.  I put both pans on the stove, and, stirring constantly, simmered until the starch changed.  (They go from "ground corn in water" to something that is on its way to being more sort of porridgey.)

Then I put more water in one pot, and put it in the oven.

The the other pot stayed on the stove top, with intermittent stirring, and more and more (boiling) water added as it got stiff.

The grits I used were probably not heirloom corn, as Anson Mills grits would be, and I suspect the grind was finer, too. They cooked WAY faster than Anson Mills grits.  So my experiment may be meaningless for Anson Mills grits.

But I think it worked.  I think I should have left the oven ones in, just a few minutes more.  But they cooked just fine with no fussing, and we liked them as well as the ones cooked on the stove top.

I didn't think to take pics (not that pics of grits are all that interesting......).  The grits above are Anson Mills grits.  The ones I cooked today were yellow.  And they were just fine, on a chilly December morning.


This fall has been very weirdly warm.  Scary -- climate change is real.................  By "chilly" above, I mean around 40.  Not cold at all for December.....................

Forsythia, blooming when its leaves are autumn purple.

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