Lumpy grits? Whisk aggressively or use a blender before cooking. Too thin? Keep cooking on low until they thicken—cornmeal absorbs liquid like a sponge. Too thick? Add hot water or milk, one tablespoon at a time, while stirring.
Burned bottom? You didn’t stir enough. Don’t scrape the burned bits in; pour the good part into a new pot and kiss the tastebuds you saved. And never ever use instant cornmeal—it’s the boxed mac of the grits world. You deserve better.
