Milk Porridge
Ingredients
Directions
Make the porridge
Boil the grits in water until well cooked.
Strain the grits to remove excess water.
Add either cold or warm milk to the grits, based on your preference.
Serve
Serve with toast.
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
- Cooked by boiling, they form the thick, starchy body of the porridge.
- Milk
- Adds creaminess and softness, mellowing the grits' texture and flavor.
The step that matters
Straining the grits. Removing excess water keeps the porridge thick rather than watery. Cooked grits release starch as they sit, so letting too much water stay in makes the final texture loose once 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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