Twyla Sorrells's Recipe

Grits

Category: Rice, Pasta, & Grits

Serves 6 - 8
Serving size: 3/4 cup to 1 cup

In the south we serve grits as a side dish, more like potatoes than a cereal that's soupy and sweet.

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, stirring constantly 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.

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.)