mary.codes

I love grits. Really, I love corn in all its forms, and grits is one of the best forms. Buttery, cheesy, maybe with a dash of turmeric and pepper (it fights inflammation!)

A few months ago, I found this article from TastingTable titled "Elevate The Texture of Grits With A Pinch Of Baking Soda". I can say, after making a few pots of grits, it totally works.

Usually, when I make grits, they end up quite thick, but I'm pretty impatient, so my grits can be more on the al dente side. When I add a pinch of baking soda to the water before cooking, my grits have come out nice and soft every time.

According to the article, it all boils down to chemistry:

"The baking soda works by breaking through the structure of the grains of corn, allowing for the process of gelatinization to occur much quicker than it otherwise would, as the grains of corn absorb the liquid and thicken up."

One other difference that I have noticed is that my grits end up looking a bit orange when I add the baking soda, vs white when I don't. It doesn't seem to affect the flavor at all, just the appearance. Honestly, I think it looks kind of nice this way.

One final note: I tend to cook my grits with just water and a large pinch of baking soda, then add a bit of milk and/or cream later. Boiling milk for grits always ends up boiling over for me, and adding baking soda makes it even worse.

Anyway, Happy Valentine's Day, I didn't have anything written for today. Make your loved ones some shrimp and grits (I promise, I'll finish and post my recipe once it's perfect).