from: Ric Brandt

True Grits

1 cup stone ground grits (the real stuff no instant or quick)
4 cups branch water (the stuff you actually drink or add to your whiskey)
1/4 teaspoon salt (or to taste)( sea salt is best)
2 tablespoon of butter

This recipe is for plain simple grits.

First pour your grits into a bowel and cover with fresh water. Skim any chaff that comes to the surface. Stir it up and do it again. Then drain off the water( a sieve helps here)

In a medium sauce pan bring your 4 cups of branch water to a boil. Add the salt, then slowly add the grits while stirring.

Cook at simmer, stirring often until the grits make a thick creamy smooth consistency, about 40 minutes.

Remove from heat stir in the butter and serve with extra salt, pepper and butter to taste.

Will serve about 4.

Simple yet elegant.......


Ric Brandt
Chobe wan Micanopy, Professor Emeritus
Lefty Stumps Alligator Wrestling Academy