My Anson Mills Quick Grits Were So Gluey. Help!
I'm a longtime fan of Anson Mills coarse grits and recently decided to try their quick grits. I used the recipe on the Anson Mills website and soaked the grits overnight. The result was really gluey. For a second attempt, I didn't soak the grits and used the additional water specified in the recipe. The results was still kind of gluey and starchy but with hard little bits where the grits hadn't cooked. Has anyone else tried these quick grits? If you've gotten better results, please tell me how. If not, I'd like to know that as well. And, what else would you do with the remaining grits since they don't seem to make terribly appealing hot cereal?
Wow, how weird! I never soak quick grits, just simmer 'em for ~20 minutes. I usually do 3:1 ratio of water:grits, and keep it covered the whole time. Keeping the lid on prevents the hard bits, IMO.
I would make cheese grits casserole or cheese grits souffle if I were you, since the glueyness will get disguised.
FWIW, I have found Quaker's quick grits to be very reliable. They're not the greatest for plainer recipes but work just fine for cheese grits. Generally, my rule is, for sweet applications and situations where the grits will get most of their flavor from a topping, I'll use my nicer local (Weisenberger) grits.