Harriss Cottingham - 101 Things To Do With Grits

1. Any flavored grits can be prepared ahead of time and stored for up to 5 days, as long as they are to be used in a cold recipe. Reheating could result in separation because of the heavy cream and butter used in most recipes.

2. It is best not to reheat grits, as you are trying to maintain a smooth, creamy consistency. Once you practice the basic recipes they shouldnt take long.

3. Instant grits can be substituted in any recipe to shorten preparation time. Follow the package directions.

4. When preparing grits from scratch, liberal use of cream and butter, although not standard in a low-fat recipe, always makes the dish smoother.

5. Always use a nonstick pot in preparation of grits recipes. My favorite brand is available at www.berndes.com.

6. Always use wooden utensils in the preparation of grits recipes and in any nonstick cookware to preserve the nonstick coating.

7. Always put grits pots in warm soapy water immediately after use for ease in cleanup. Do not put nonstick pots in the dishwasher.

8. Fresh herbs that are not used immediately after picking or purchase can be stored for up to a week in a damp paper towel in the refrigerator.

9. Fresh milk, cream, and butter should always be added toward the end of cooking time to prevent curdling.

10. To avoid burning grits on the bottom of pot, maintain medium-low heat once all liquids have been reduced.

11. Anson Mills organic stone-ground grits have the best flavor and consistency. I use them in any recipe that calls for stone-ground grits. Order them at www.ansonmills.com.

12. Adding grits to boiling water causes them to clump. To avoid this problem, add grits to cold water and bring them to a boil. (This hint is courtesy of my mother, Patty Honey).

13. Clarify butter in the microwave: Place 1 stick butter at a time in a microwave-safe dish. Cover with wax paper and microwave at 100 percent power for 1-1/4 to 1-1/2 minutes until melted. Let stand, uncovered, for 2 to 3 minutes until the solids settle, then gently pour off the clarified liquid. Repeat to get the amount of clarified butter needed.

14. To toast nuts, place shelled nuts in a single layer in a frying pan over medium-high heat. Stir or shake nuts continually until they start to turn golden, about 5 to 7 minutes.