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Basic Boiled Grits
Preparation info
- Yields
6
servings - Difficulty
Easy
Appears in
By Bill Neal
Published 1985
Modern processing has done little for grits. A long, slow cooking is necessary to produce the correct creamy consistency which is still punctuated by a slight pebbly contrast. Basic boiled grits are mostly breakfast food, best with country ham and fried eggs.
Ingredients
4½ cups 1 L 1 teaspoon
Method
Bring the salted water to a strong boil in the saucepan. Slowly sift the grits through one hand into the water while stirring with the whisk in the other hand. When all grits have been added, continue stirring and reduce the heat to low until only an occasional bubble breaks the surface. Continue cooking for 30 to 40 minutes, stirring frequently to prevent scorching. Beat in a good quantity of