and the basic recipe, for plain grits.


If your family likes grits but every time you cook them they come out either too watery or too dry and gritty, try this recipe. If you follow the recipe exactly, you will end up with a pot full of perfect tasting grits.



4 cups of water

1 cup of grits

1 heaping tablespoon of butter or margarine

½ teaspoon of salt



Use a 2-3 quart pot that has a lid.

Add the water, salt and butter to the pot, cover with the lid and bring the water to a boiling roll.

Watch the pot carefully because it will begin boiling quickly with the lid on.

Once the water, salt and butter mixture is boiling add the grits.

Carefully stir the grits breaking any clumps apart that may have formed when you added the grits.

Boil hard for 2-3 minutes, carefully stir the grits and then reduce the heat to low.

Place the lid back on the pot and continue cooking on very low heat.

Stir and check the grits often so that they do not stick to the bottom of the pot.

When the grits are becoming thick, not runny or soupy anymore, about 10 minutes or so, shut the heat off, stir the grits and set the pot of grits off to the side.

Add another tablespoon of butter or margarine to the top of the grits, do not stir the butter in, place the lid back on and leave the grits alone.

Leave the grits undisturbed for 5 to 10 minutes.

When you are ready to serve the grits, blend in that last tablespoon of butter you placed on top of the grits earlier that is now laying all across the top of the grits.