My sister who lives in Austin, Texas, sent me a "care" package with stone ground grits. The best grits I ever had in my entire life was at the Monument Cafe in Georgetown, Texas. Not only is this a wonderful place to eat, they are so helpful as to how to prepare their foods. No secret recipes here and knowing how to make the foods oftentimes increases visits to the restaurant as one does not always want to cook. Believe me, I will not visit Georgetown, Texas, without stopping in at the Monument Cafe!
My sister purchased the grits at the market adjacent to the Monument Cafe and the Cafe's cook most kindly shared how they cook them. They boil them in water until tender. Since I do not want to watch over a pot of boiling grits, and with my luck I will burn the pot, I decided to cook them in my slow cooker:
See how creamy the grits are getting with water as their only solvent? I set the slow cooker on high, used 1 cup grits to 3 cups of water, and stir about every hour.
We will eat the grits tonight, not tomorrow morning for breakfast, thus, the high setting on the slow cooker.
The grits will accompany salmon burgers and stir fried vegetables, we love them when the onions get a bit caramelized, yummy! Wish I could send this dinner from Cleveland to my Texas family!
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