Southern Grits
Southern grits: 1 cup of grits cooked covered on low with 2 1/2 cups of water, salt and butter until creamy and tender, 20 to 30 minutes. Stone-ground grits are rinsed first. Serves 4.
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Ingredients
- 1 cup grits stone-ground or regular; for quick-cooking grits follow the package directions
- 2 1/2 cups water
- 1/2 teaspoon salt
- 1 tablespoon butter
Instructions
- If you are using stone-ground grits, put them in a bowl, cover them with water and stir. Pour off the water and the light bran that has floated to the top.
- Put the grits, 2 1/2 cups water, 1/2 teaspoon salt and 1 tablespoon butter in a saucepot.
- Stir everything together, bring to a boil, then reduce the heat to low.
- Cook, covered, for 20 to 30 minutes, stirring now and then, until most of the water is absorbed and the grits are tender with a bit of bite (al dente).
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F, adding a splash of liquid if needed.
Nutrition
Serving: 1servingCalories: 170kcalCarbohydrates: 31gProtein: 3.5gFat: 3.3gSodium: 295mgFiber: 1.5gSugar: 0.2g