The southern counterpart to oatmeal, cooked cornmeal grits are also versatile. These are delicious for breakfast with nothing but butter, salt, and pepper. Also try them as a side to ham with red-eye gravy, or with mixed with cheese and shrimp on top.
Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- 4 cups water
- 1 tsp. salt
- 1 cup stone-ground grits
- 2 Tbsp. butter
- Put water and salt in a saucepan and bring to a boil.
- Gradually add grits and stir constantly over medium-low heat until it has thickened, about 15 minutes. Stir in butter.
- Serve immediately for soft grits or pour into a greased loaf pan and let cool. When cool, grits can be sliced and fried or grilled.