Corn grits can be cooked in cold water or hot water. Corn grits are in the form of small granules, which are not easy to form into balls or stick to the bottom of the pot. The corn grits placed in a pot under cold water have almost softened after being slowly heated up when boiled with cold water. After boiling, they are easily cooked through. Corn grits cooked in hot water saves time and cooks faster than those cooked in cold water.

Corn grits

An early morning and evening meal in northern rural areas, pronounced corn grits (shēn), also called stick grits. There are many foods that can be made from corn grits. In the era when whole grains were the mainstay, this was people's staple food. Now it is still one of the foods that people use to improve their taste. After the corn is mature, you don’t have to peel it off. Grind it into small particles with a grinder, about the size of a gritty feeling in your hand. It can also be ground into very fine flour. When eating, boil water and grind it with one hand. Take a spoon and sprinkle the small crushed corn particles evenly into the pot with one hand. After spreading, continue to stir evenly, and then boil it for two or three times. The cooked or thin or thick paste is called glutinous rice porridge, which is actually corn. Porridge. What city people call corn paste is a kind of corn grits. There are many ways to make corn grits. For traditional northerners, you can add water directly and cook it like porridge. The effect is very similar to porridge, both in color and state, but the taste is quite different. Relatively speaking, it is more suitable for the elderly to eat, especially the elderly who have lived in northern rural areas for a long time. They have a feeling that they can't let go of it.