Remember my friends who made Krystal’s burgers here in Dakar? They’re at it again. But this time they made grits! Those of you non-Southerners out there probably couldn’t care less. But for us Southerners, this is great news. Here’s the Russells’ recipe:
I used about 1/2 package of millet sankal (200g) and about 2 liters of water (just eyeing it, didn’t measure). Boil the water with about 2 tsp salt (again just sprinkled it in, didn’t measure), and stirred the millet into the boiling water and cooked on low for 30 minutes. After, I put a lot of butter, maybe 3 tblsp. That’s what makes Southern Cooking good!
I’ve used the rice powder (ground white rice) from Hypermarché Exclusif before. Anyone else had luck with an alternative grits option?