Milk Porridge
Ingredients
Directions
Boil the grits thoroughly until cooked.
Let the grits cool.
Pour rich milk over the cooled grits, or warm the grits in milk and serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Grits
- Provides the starchy body of the porridge, thickening as the grits cook and absorb liquid.
- Rich milk
- Adds moisture, richness and a creamy texture to the cooked grits.
The step that matters
Boiling the grits thoroughly. Grits must be fully cooked so the starch gelatinises and the texture turns soft rather than gritty. Undercooked grits stay firm and chalky, even after milk is added.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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