Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Needed: 3 quart boiler, lid
4 1/4 cups water
1 teaspoon table salt
1 cup Quaker Grits
1 1/2 or 2 Tablespoons butter
Place water and salt in a 3 quart boiler. Bring to a rolling boil over high heat. Reduce heat to medium. Add grits and stir in well. When boiling again, reduce heat to low. WATCH OUT FOR BUBBLING GRITS! THEY WILL BURN YOU! Add butter. Cover and cook about 15 minutes for Quick Grits. Regular grits need to cook about 30 minutes. Stir grits frequently. Add water when and if needed about 1/4 cup at the time. Grits are done when they are past the gritty stage and are NICE AND CREAMY. Place in small individual bowls with several butter patties on them.
Serve with black pepper, salt, and plenty of butter or gravy.
Traditionally, grits are served with eggs, bacon, sausage, ham, biscuits, toast, red eye or other gravy, etc.. Delicious with fried fish, as a side dish!
ENJOY!
LORD, thank You for letting me be born in the South,
For cornbread, grits, collards in my mouth!
Thank You for letting me learn how to cook
So I could share with folks willing to look.
Nita Holleman (c) 2003 |
