If you don’t have sorghum grits readily available, you can make them yourself with whole sorghum grains.
Soak sorghum in adequate water for 2 hours.
Drain and spread on a dry cloth and allow it to dry for around 20 minutes.
Place the soaked, dried sorghum in a mixie and pulse until the grains are broken into grits.
Use a winnowing action to remove any loose husk.
Store the grits in a dry container in a refrigerator and use it as and when needed.
Food group: Millets.
Millets are gluten-free, rich in fiber and high on nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.
Replace them in recipes that call for rice.
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