I trying discover the best way to cook soy grits. Two things I'd like to improve on 1) Soy taste, 2) prevent stickiness.

I managed to solve item 1! Roast the soy grits on hot dry pan, in a minute or two, it will get darker, and the smell is wonderful, reminds me of hot cereal (like Kellogs). It was really good, and a dramatic improvement in taste.

I still can't solve the stickiness issue. Once I cook them, they look like couscous and taste good. But once I add any meat or sauce, it stick to it like breading. They don't stick together (the greats) but they stick to whatever you put next to them. Any ideas?

Wa'il