Bethy Johnson wrote:I've tried every brand I've seen. Am using Weisbergers now. I try and try but I just can't get them really really creamy (you know, like LouLou's does) they're always still a little solid in the center no matter how long I cook them. What's my problem?
Bethy, I agree with the others that Weisenberger Mill grits are da bomb.
Thinking out loud, the fact that each grit <i>does</i> maintain its integrity - sort of like a perfect risotto in which every grain of rice is creamy, yet still has a tiny resistance of <i>al dente</i> at the center - is part of what makes this product so good.
For "creamy," though, just add a little cheese - or heavy cream - or both, and you'll have the most amazing grits you've ever tasted.
As Leah says, you do want to mix the grits into the water well so you don't get lumps, but I don't think you're talking about lumpy here.
Weisenberger grits can also stand plenty of cooking, and my other question would be whether you're cooking them long enough. Per package directions, you should bring them to the boil, stirring, until they start to thicken, then keep them over medium heat about 25 minutes uncovered, stirring now and then, and <i>then</i> cover them and cook them still longer over very, very low heat "until they're done." The entire process can take a half-hour to 45 minutes or so. They can't be rushed, but they're worth it.
Here's a recipe for a fancified, city-style shrimp and grits that I wrote just last month, featuring Weisenberger grits and describing the technique outlined above. You might enjoy checking it out.