My friend Rebecca made these with me, and she got to experience my prep work obsession firsthand. "Rebecca, this is what keeps you from forgetting ingredients, blah, blah, blah." Anyway, water is measured into an Easy Read Measuring Cup, and garlic powder and salt are in a Pinch Bowl. Then I've got grits waiting in a Measuring Cup with cayenne pepper hanging out in a Measuring Spoon. All of this, of course, is on the Cutting Board so I can attempt to keep my work surface clean. Key word: attempt.
I had to be shown what corn souffle looked like, so I'm going to do you the same courtesy. This is also a picture of anticipation, everyone. I'm about to have a Rectangular Baker full of cheese grits in my kitchen. Life is good.
Rebecca is a genius when it comes to stirring grits. She's got them in the 8-Qt. Executive Stockpot, and she's stirring with the Silicone Whisk to keep from scratching the coating. (P.S. about the Executive coating - This isn't Teflon.) Warning: Grits pop, so keep them covered, and watch out when you remove the lid to stir.
Cayenne pepper delivers kick! Now it feels like everything's coming together. After adding the "remaining ingredients," give the pot a good stir to make sure no grits are left uncheesed. To avoid such tragedy, I'm using the Classic Scraper to get every nook and cranny along the pot's bottom.
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