Twyla Sorrells's Recipe

Grits

Category: Rice, Pasta, & Grits

...and how to cook them!

6 cups water
salt & pepper
1 1/2 cup grits

If you are lucky enough to find regular grits, as opposed to quick cooking, grab them and spend the extra time. They're well worth it.

Otherwise, the above recipe is for quick cooking grits and will make 8 cups, give or take.

Put the water in a large saucepan, add salt & pepper as desired (about 1 tsp of salt and 1/4 of black pepper is good). Then when it comes to a raipd boil, stir in the grits and cook for about 3 minutes, or as much as 5 for thicker grits. Remove from heat. Cover. Let stand at least another 3 minutes.

Serve hot with butter or gravy.

Note: Authentic southern grits are not sweetened, but served as you would serve mashed potatoes.

Vatiations:
Add 1 tsp. minced garlic to the boiling water.
Cook in chicken broth instead of water.
Add 1/4 cup. grated cheese after cooking.
Add a cooked and crumbled slice of bacon or two after cooking.
Add 1/4 cup diced cooked ham.
Serve with red-eye gravy. (1/2 pan-drippings from frying ham + 1/2 strong coffee, no thickening is used.)