If you like corn grits, I am confident you’ll fall in love with Millet Grits. Millet Grits is made from freshly milled whole grain millet. Millet can be white, yellow, gray or red and is sold in many supermarkets.
I am always in the kitchen preparing and cooking food either for myself, my other half, siblings or my nieces and nephews. They have it pretty good. I only wish I had a clone to cook for me when I am not in the mood which is very rare.
I have always enjoyed trying out new food items. It is no surprise that when strolling in the organic aisle at my local supermarket looking for healthy grains that I would be excited to find millet grits.
Cooking regular millet is a treat in my home. I love spicing up the healthy whole grains and create different types of dishes. Regular Millet takes a long time, and more water is needed to cook because the grains are larger than the grits.
For this recipe, I opted to cook the grits with dried codfish or bacalao as some people call it. The cod fish is soaked for several hours in water to remove the salt. The fish is then shredded and pan-fried with a delicious and aromatic blend of herbs, spices, and vegetables.
Cooking the grits is easy. I followed the cooking instructions on the packaging, added a little bit of milk, egg, and tons of cheese for a creamier texture. I also added my Gemma’s Original Gourmet Hot Sauce for more flavor.
When cooking with any of my Gourmet Hot Sauces, you will find that the sauces are less peppery hot when cooked. And that is why they are perfect for adding bold flavors to your food.