Technique vs. Recipe

Cheese Grits are a popular side dish and the technique is simple.  5:1, liquid to grits.  That is, 5 parts of liquid to 1 part of grits.  Bring the liquid to a boil and, while stirring, add grits in a steady stream.  Return to a simmer (stirring constantly) and reduce heat to low.  Simmer 20 minutes stirring occasionally.  Add your choice of cheese to your taste (we add 1 part grits volume of cheese to grits) and season with salt and pepper.

5;1.  That is the key.  The 5 parts of liquid could be any combination of broth, cream, half and half or even wine.  With the proper technique, you can customize these grits to your tasting.  At home, I add a healthy dose of Sriracha and worcestershire sauce to 3 cups of chicken broth and 2 cups of half and half.

So the next time you are looking for a recipe, do yourself a favor and find 5 or 6 recipes for the dish you want to make.  Read through them all and figure out what common technique ties the recipes together.  Then, write your own!
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