Cooked Grits

  • 1 cup quick cooking grits
  • 4 cups water
  • 1 teaspoons salt

Grits are a little easier to cook than cornmeal. They don’t have the same tendency to stick to the bottom of the pan, or lump together in a large mass. They are very inexpensive, especially when purchased in 5 pound bags, and cook quickly too. Get out a 2 quart saucepan. In it combine the grits, water and salt. Bring the mixture to a boil. Reduce the heat to low and simmer for about 10 minutes. The instructions will tell you to cook them for 5 minutes, but the grits are better after 10 minutes. Serve hot with eggs and sausage for breakfast.

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