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Grits
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| Artist: |
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| Categories: |
Side-dishes |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| cup | Water | | 1 1/2
| cup | Grits, white (not instant) | | 1
| tbsp | Salt |
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Procedures:
| 1 | Recipe by: sylvia woods preparation time: 0:30 heat the water to boiling in a large saucepan over medium heat. | | 2 | Pour in the grits very gradually, stirring the whole time to prevent lumps. | | 3 | Add the salt, reduce the heat to low (one or two bubbles should rise to the top at time), and cook, stirring constantly, until tender, about 10 minutes. | | 4 | Grits should be as thick as oatmeal, not runny or stiff. | | 5 | If the grits get too thick toward the end of the cooking time, stir in a little hot water. | | 6 | Serv hot. |
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