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Stoneground Grits (cooking instructions)
From Augusta Locally Grown
<p>Our stoneground grits should be washed before you cook them. It’s easy. Put the amount you want to cook (usually about 2 cups for my family of 4)in a large bowl. Run tap water over the grits. The “trash” will float to the top. Skim off with a tea strainer or spoon, and pour off the water. Then I do this a second time, pouring off the water again.<br /> Put your grits in a pot with 4 cups water (for 2 cups of grits), and bring to a boil. Add salt and butter (tsp. of salt and 2 Tbsp. of butter). Put the lid on, and stir regularly. Add more water as you need it. Cook about 1 to 1 1/2 hours. The longer you cook them, the better they get. ( You have to stir and add more water while they are cooking.)<br /> If you don’t eat them all, put in a bowl in the frig and warm up in the microwave or on the stove later (you’ll have to add a little more water). I usually cook them at night when I have more time and then can warm up the extra for breakfast.<br /> Serve with grated cheese, sliced fresh tomatoes, or just plain as a side item with fish, shrimp, chicken, sausage, pork chops, or ham!</p>Source: Paula Freeman (Entered by Stacey Freeman)
2 cups Freeman's Mill white grits
4 cups water
1 tsp salt
2 Tbsp butter or margarine
Step by Step Instructions
- Wash the grits according to instructions. Cook and enjoy. See details under the recipe description.
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