GOOD OLE' GRIT'S.........Carolann
This is what the Good Old Grits Cookbook (Neal & Perry) 1999 has to say about grits.
"On every breakfast plate in the South there always appears a little white mound of food. Sometimes it's ignored. Sometimes insulted. But without it, the sun wouldn't come up, the crops wouldn't grow and most of us would lose our drawl. It's grits".
Basic Boiled Grits
1 cup stone-ground grits
4 cups water
1/2 tsp salt, or to taste
2 tblsp melted butter or margarine
Bring 4 cups water to a boil in a medium-sized saucepan. Add salt and slowly stir in grits. Cook at a simmer stirring frequently, until grits are done (they will be thick and creamy) about 40 minutes.
Remove grits from heat and stir in butter.
Makes 4 servings