Slow food. It makes me think about grits.

Cindy Dulay, over at southerneats, says “There really isn’t much, if any, difference in the taste of slow cook and quick cook grits. Slow cook takes 20 minutes of boiling to cook, while quick cook only takes 5 minutes.”

I don’t know what she is talking about. My idea of “quick grits” takes an hour. I’ve got grits in my freezer from Anson Mills that takes four hours to cook in a crock pot, a caramelizing process that results in a sweet, smooth taste that rivals fresh sweet corn itself. But you have to wait for it.
Continue reading “will they serve grits in heaven?”