Corn Porridge with Milk

Cooking method

1. Step 1:

   

   Get all your ingredients ready. Choose grits from a trusted brand — good grits are clean, with no debris and, most importantly, no grain-moth larvae. Don't chase the cheapest option; judge by how the grits look. The milk can be any fat percentage you like, and you can use a plant-based milk in place of dairy. Add sugar and salt to taste.

2. Step 2:

   

   Use a heavy-bottomed pot — that's the only kind you should cook milk porridge in. Better still if you have a special double-bottomed porridge pot. Pour the milk into the pot and add salt.

3. Step 3:

   

   Then add the sugar. If you prefer sweet porridge, or you're cooking for kids, you can add vanilla sugar and cinnamon too — just a pinch of each.

4. Step 4:

   

   Bring the milk to a boil over low heat, stirring constantly so it doesn't scorch.

5. Step 5:

   

   Rinse the grits well, until the water runs clear, removing any debris. Corn grits come in two types: very fine, used for polenta, and coarser, more textured grits. Either works here; I used the coarser kind. Pour the grits into the boiling milk.

6. Step 6:

   

   Cook over the lowest heat, stirring constantly, for just about 5 minutes. Keep in mind the porridge will thicken a lot. If you like it thinner, start with less grits, or stir in a little more milk or water as it cooks.

7. Step 7:

   

   You can add a pat of butter to the porridge or leave it out — it's up to you. And of course, milk porridge should be cooked right before serving and eaten hot. Enjoy!