Sous Vide Buttery Grits
Any Southerner knows that the best grits are cooked low and slow. This technique presents a problem when you’re cooking on a stovetop because, if you’re not stirring constantly, the grits stick...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Ingredients
- 2 cups water
- 1/2 cup coarse-ground grits or polenta
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
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