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The video recipe I followed suggested the oil be at 370-375 degrees. I used new veg oil and a meat thermometer attached to the pot (halfway in the oil). I've read online that meat thermometers can be used for liquids so I guess it wasn't reading correctly? In retrospect, the oil was smoking a...

So I want to try this recipe but I can't find stone-ground grits (I only have Quaker instant). So if you were to make that recipe with instant, how would you modify the recipe, if at all, so that the instant doesn't ruin it?