RICE MIDDLINS GRITSOTTO (Grits Risotto)
This is the basic middlins recipe I started using years back when, much to my chagrin, I discovered that my antique Engelberg Rice Huller was more capable of generating grits than it was whole kernels from the paddy rice I inputted. With those grits I learned one could originate a meal in half the time required of whole grain rice, and that the middlins absorbed flavors more readily than whole kernels did. To boot, their inherent texture was preferable in some dishes. They make a quick easy breakfast, but their strong suit is this quick, simple, basic risotto.
1 cup Original Mississippi Middlins or Missimati Middlins Rice Grits (one can use white or brown grits; see method #3 for different cooking times)
In skillet, bring broth to boil, add oil and grits