Instant Grits as Soup Thickener - Anyone Tried It?
I was watching Jacques Pepin's Fast Food My Way yesterday and he whipped up a quick batch of what he called "Fridge Soup" - basically using whatever veggies are in the fridge. The kicker was that he used Cream of Wheat (the recipe itself says instant grits) as the thickener. Has anyone actually tried this?
Just wondering what the results are really like - I like Cream of Wheat, I'm just not sure if I like it w/ vegetables.
I've used masa harina, both the instant and the regular kind, to thicken stew-like beef chili. Worked nicely. Its thickening isn't the standard nappy sort of texture that you'd get from regular flour. It's more granular. Not unpleasant. Also it has a faint corn flavor, which may or may not be what you want.