Corn Grits

Corn Grits

by Milk tea ink ink

4.7 (1)







Corn grits, pronounced shēn (shēn), is also called stick grits. There are many foods that can be made from corn grits. In the old days when coarse grains were the main ingredient, it was the staple food of people in the north. Corn grits are rich in nutrients and have various health effects such as lowering blood pressure, lowering blood lipids, resisting arteriosclerosis, preventing intestinal cancer, beautifying skin, and delaying aging. It is also a good product for people with diabetes. This is rarely eaten in cities now. Since my mother loves to eat corn grits, my family still makes it. Every year, I entrust my villagers to pick up some homemade noodles from the countryside, real green and organic food.


Corn Grits

1. 80 g coarse corn grits

Corn Grits recipe

2. Put it in a small bowl, add water to soak for 2 minutes, some dirty things will float on the water

Corn Grits recipe

3. Pour out the dirty water slowly, and wash again 1 to 2 times

Corn Grits recipe

4. Add half a bowl of water and mix well

Corn Grits recipe

5. Put 650 grams of water in the pot and boil on high heat

Corn Grits recipe

6. Keep the water boiling on high fire, pour the corn grits in the bowl into the pot while stirring with a spoon, and then stir the batter in the pot quickly in circular motions to prevent clumping and sticking to the bottom.

Corn Grits recipe

7. Stir it after boiling the water again

Corn Grits recipe

8. Change the heat to low, cover the pot and stagger some gaps. (Prevent the porridge from overflowing)

Corn Grits recipe

9. In the process of making porridge, stir it every few minutes to prevent the bottom from sticking

Corn Grits recipe

10. About 20 minutes, the porridge becomes sticky, turn off the heat, cover the pot and simmer for a while, you can eat

Corn Grits recipe


After cooking, turn off the heat, cover the pot and simmer for a while, the porridge will taste better.


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