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Graham Grits

A simple grits dish made by cooking Graham grits in water until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Graham Grits

Ingredients

Directions

Prepare

  1. Carefully look over the Graham grits before cooking.

  2. Measure 1 part grits and 4 parts water accurately.

Cook

  1. Bring the water to a boil.

  2. Slowly introduce the grits to the boiling water.

  3. Boil rapidly until the grits thicken and cease sinking to the bottom.

  4. If using a double boiler, transfer the thickened grits to the outer boiler with boiling water.

  5. Keep the outer boiler filled and the water boiling during cooking.

Recipe from a historical cookbook (Internet Archive).

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

Graham grits
Coarse whole-grain base that thickens into a porridge as its starch gelatinizes in boiling water.

The step that matters

Slowly introduce the grits to the boiling water. Adding grits gradually keeps the water boiling and prevents clumping, so the grains hydrate evenly and the porridge thickens smoothly instead of forming lumps.

“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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